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Pie Crust as easy as 1-2-3

Never be intimidated ever again by a pie crust recipe ! Take you time and follow these simple steps to a perfect pie crust.


Prep time: 45 minutes Makes One Pie Crust

Chill time: 60 minutes


Ingredients:

1 1/4 cups All Purpose flour 1/2 tsp. Sugar

8 Tbsp. (one stick) cold unsalted butter 1/2 tsp. Salt

cut into small squares 2 tbsp. ice cold water+more if needed


Using a food processor, pulse the measured flour, salt and sugar until combined. Add the cubes of cold butter and pulse until the mixture is course and kind of resembles a coarse meal. Its okay if there are a few small chunks of butter lingering around in the mixture.


Now add the ice water by gently sprinkling it onto the flour mixture. Pulse the mixture until the dough is crumbly but can still hold together if you press it together with your fingers. If you are having difficulty achieving this consistency than add a little more cold water.


Take the dough out of the processor and place it on a lightly floured surface so it doesn't stick. Form the dough into a uniform disc, it should be around an inch thick. Wrap it tightly in plastic and put it in the refrigerator for a minimum of about an hour.


When you are ready to assemble the pie and bake, take your dough out of the refrigerator and place it once again on a well floured surface. Roll the dough out in to a disc with uniform thickness and also give yourself plenty of room to build into your pie dish. If you are using a standard 9" pie pan you will want to roll the dough out to about 14"leaving you a little excess to trim.

I like to roll the dough over my rolling pin and then roll it back into the pie pan, this method makes it much easier to lift up the dough without breaking. Fit the dough into the bottom then up the sides. Trim around the pan leaving roughly an inch of dough overhanging over the edge. Tuck the excess dough underneath itself and pinch around the crust with your forefinger and thumb to make a nice and even crust and then crimp the edges to make it pretty. Place the pie shell back in the refrigerator until its completely chilled, roughly an hour.


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