Thursday, November 17, 2011

Perfect Pie Crust

Has everyone entered the bakeware giveaway yet? Don't forget to "Like" our facebook page for extra entries!

Now for a little food to get you by... guys may have noticed that when I posted that wonderful apple pie recipe last year, I left you hanging out using store-bought pie crust. 

How rude of me.

I have since learned the error of my ways, and I now have an epic pie crust recipe to share!

Trust me, pie crust is not as hard as everyone makes it sound. It really couldn't be easier... butter, flour, and water. That's it. (Some people like to use shortening, but that's just not my thing.) It's almost as easy as buying the pre-made stuff, but with a lot simpler ingredient list. Plus, like most things homemade, I think it tastes better!

So get bakin'! And don't forget to comment for the giveaway. :)

Perfect Pie Crust
adapted from the Better Homes and Gardens Cookbook
yields 2 crusts total, enough for 1 double crust pie

2 1/4 cups all-purpose flour
3/4 teaspoon salt
2/3 cup cold butter, cut into small cubes
8 to 10 tablespoons cold water

1. In a medium bowl, stir together flour and salt. Cut the butter into the flour mixture, using a pastry blender, a fork, or your fingers. (You can also do this with a dough blade in a food processor.)
2. Sprinkle 1 tablespoon of the water over part of the flour mixture; toss with a fork. Push the moistened pastry to the side of the bowl. Repeat moistening of the flour mixture, using 1 tablespoon of water at a time, until the entire mixture is moistened. Divide the pastry in half and form into balls.
3. On a lightly floured surface, use your hands to lightly flatten one pastry ball. Roll it from the center to edges into a circle about 12 inches in diameter.
4. Wrap the pastry around the rolling pin. Unroll the pastry into a 9-inch pie plate. Ease the pastry into the pie plate without stretching (stretching will cause the crust to shrink while it bakes). Trim the pastry until it is even with the rim of the pie plate. If using only a bottom crust, roll the edges under and crimp as desired. If using a double crust, fill with desired filling and top with second crust. Lift the edges of the bottom crust and gently fold the top pastry under; crimp as desired. Bake as directed in pie recipe.


  1. Gonna be making some pies next week, and I think this crust would be perfect for them!

  2. I do not enjoy pie cust made with shortening, there is no flavor, real butter is so good.


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