Pie crust can be quite a touchy subject for many cooks. Most people have a special recipe and everyone thinks theirs is the best. Others flip-flop from one recipe to the next, striving for perfection. I get it, having struggled with my own "pie-dentity" over the years. I had a short lived pie delivery company awhile back and quickly discovered the whole loving-your-hobby-and-turning-it-into-a- job thing just didn't work for me. After I closed up shop I didn't make another pie for at least a year.
I don't consider myself an expert baker by any means, I can however make a kick-ass pie or tart. Don't be tempted to run to the store to buy a pre-made crust for that next apple pie or chicken pot pie you plan on baking for Sunday dinner. Try this recipe. I love that this dough is easy to prepare, and yields a beautifully flaky light crust. I use it for sweet pies, savory tarts and everything in between. I'll usually make a few batches, freezing what I don't need just in case I have the urge to bake something in the middle of the night.
easy butter pie crust
yields enough for two 9" pies
- 2 1/2 cups all purpose flour
- 1 tbs sugar
- 1 tsp fine sea salt
- 1 cup cold, diced, unsalted butter
- 6 tbs ice water
In the bowl of a food processor combine flour, sugar, salt and cold butter. Pulse until mixture looks like coarse meal. Turn machine on and add water one tablespoon at a time. Combine until dough holds together and looks like a misshapen lump.
On a floured surface gather dough into a ball and cut in half. Flatten into equal sized disks and wrap in plastic, let rest for an hour in the fridge before rolling out. Dough should be smooth and silky while rolling out. Can be frozen up to two months.