Thursday, November 25, 2010

All Butter Pie Crust

Pies are one thing I will not eat from the store. They just can't even compare to homemade, especially the crust. Homemade pie crust is so simple to make and tastes so much better. This recipe is for a 2-crust pie, if you're only making one you can half it, or if you're making more double it- I doubled mine and made 4 pies plus a lattice top and still had enough left over for mini pies or another lattice top.

2 1/2 cup all purpose flour
1/2 teaspoon salt
1 cup butter (2 cubes)
1/4 to 1/2 cup ice water

Mix flour and salt. Work in crisco with a pastry blender (or mix in a food processor) until resembles fine crumbs. Slowly add water in, mixing until mixture starts to stick together. Then you need to mix with your hands. It's just like making tortillas, you can feel when it's done- you do not want it to be too wet- it should be soft, not sticky. Just keep kneading and adding water until the dough is soft, do not over-knead.

Sprinkle some flour and roll dough out. I love my marble rolling pin for starting the crust, but the pizza roller works best for forming into a perfect circle. Make the crust 3 or more inches larger than your pie plate. I roll on a pastry sheet and then simply invert over the pie pan. Trim the crust 1/4 inch if you're doing a pinched crust or trim along the pan line if you're doing a simple pressed fork crust. This website has some great tips: 

Pie crust is really so simple, if you tear it or are short on one end, simply roll another small piece and push it on top and smooth it in, you really can't mess this up! If you need to bake crust without filling, prick with fork all around crust then bake at 400 for 20-25 minutes or until golden.

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