Thursday, December 26, 2013

Simple Pie Crust

This is my go-to pie crust recipe.   It has given me delicious results time after time.   It can be used for both sweet and savory pies, although for savory / pot pies, you may want to leave the sugar out.   Enjoy!

NOTE:  This is enough for one pie shell (bottom), perfect if you are making a pie that does not require  top crust (lemon pie, pumpkin pie, etc.).   But if you want a top layer of crust (for fruit pie, or pot pie, etc.), please double this recipe.

1 1/3 cups all purpose flour
2 tablespoons sugar
¾ tsp salt
½ cup (1 stick) butter or margarine, cold
7 to 8 tablespoons ice cold water


1.       In a medium sized mixing bowl, sift together flour, sugar and salt.

2.      Add butter gradually in ¼-inch thick slices.  Use 2 butter knives to cut the butter into the flour, until it resembles coarse meal.  

3.      Add the ice cold water, one tablespoon at a time, tossing gently with a fork between each addition. 

4.      Lightly toss the flour mixture together until all the mixture is moist.  DO NOT KNEAD.

5.      Wrap flour mixture in plastic, pressing it together gently to form a ball.  Let rest in the refrigerator for at least 30 minutes.   

6.      Remove from refrigerator.  If mixture seems hard, allow it to come back to room temperature before using.   

7.      Roll dough flat between 2 sheets of wax paper, until it is the size and thickness you need for your pie. 

8.      Peel top sheet of wax paper off and place flattened dough (dough side down) into a pie dish/pan.  The other sheet of wax paper should now be over the pie crust.  Peel wax paper away and press dough gently into pie dish/pan to fit, starting with the center and working out to the edges.   Trim excess dough off the outer edges with a knife.   Repeat steps 7 and 8 for a top layer of crust, if desired.  

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