Perfect Pie Crust
If you are like me Pie Crust scares the crap out of you. Even though it goes against everything I believe I usually buy a pre made refrigerated crust. Every time I buy a pre made crust I cringe. Those pre made crusts are filled with nothing redeeming. The recipes I have found usually call for shortening and shortening completely grosses me out. For some reason the idea of that white chunky paste turns my stomach. So I decided that it was time to conquer my fears and create a no fail pie crust. I wanted something that was easy, no fail, and flaky and delicious just like those other pie crusts. So here it goes!
Perfect Pie Crust
2 1/4 cups all purpose white flour (Trust me- whole wheat does not work)
3/4 tsp salt
12 Tbsp COLD unsalted butter, cut into chunks
6-8 Tbsp cold water
*Additional flour will be needed when it is time to roll out the crust
*Makes TWO pie crusts
In a large bowl add flour and salt. Mix together with a fork.
Next add the butter. Now you need to cut the butter (Don’t freak out!) into the flour to form coarse crumbs.
I like to use a pastry blender but you can pulse it in a food processor or use a fork.
You basically just mash the butter and flour together like you would mashed potatoes.
Once the course crumbs have formed begin to add the water. Add about 5 tbsp then get your hands in the bowl. A spoon did not work for me to mix the water and flour mixture. It’s kind of like meatballs, you have to get in with your hands. Add the remaining water and mix until the dough comes together. Your hands will be covered in sticky dough, don’t worry just peel it off and add it back to the dough ball.
Once the dough is mostly together and there is no loose flour or crumbs at the bottom of the bowl, separate it into two servings. Wrap each ball in plastic wrap and refrigerate for at least an hour.
Now you are waiting……… You can do this up to two days before but you will need to pull it out of refrigerator about 20 minutes before if you do that.
Pie time! Remove the plastic wrap and dump your dough ball onto a floured surface. I love silicone baking mats (I get mine at Costco and they are half the price) because the dough doesn’t stick to it.
Once on the mat, flour your rolling pin and roll the dough out until it is about an inch bigger than your pie plate.
Now you are ready to make pie!!!!
