Easy Pie Crust Recipe

(one 9-inch pie crust)

Ingredients: Put the flour and salt in a food processor. Allocate the butter over the flour. Pulse the food processor until the butter and flour are well combined. The flour will look sandy at this point, with very small butter pellets.

While pulsing, slowly pour in half the water through the funnel at the top of the food processor. Pour only enough of the remaining water for the pie crust to begin to form a ball while being processed. If the dough is sticky, too much water was added.

Remove the dough from the processor and place it in a piece of cellophane. Wrap the pie crust tightly, and put in the refrigerator for 20 minutes. (Do not skip this step). If the dough is left in the refrigerator for too long, allow it to rest on the counter for about 5 minutes.

Dust a little flour onto a piece of parchment paper. Place the pie crust on the parchment paper. Roll over the dough with a dusted rolling pin. Roll the pie crust to an 1/8 of an inch thickness. The parchment paper makes transferring the dough to the pie plate very easy.

Make two separate batches of pie crust for a double crusted pie. Too much dough will overwhelm most home food processors.

Tips on How to Make Pie Crust:

This is an easy pie crust recipe, but attention to detail is important. Follow these steps on how to make pie crust, and you will love the results!

Use real butter, not shortening or margarine.

There are four simple LAWS of PERFECT PIE CRUST:
  1. Use Real Butter
  2. Use Cold Ingredients
  3. Use Real Butter
  4. Use Cold Ingredients
Butter integrates with the flour in a different way than margarine. Butter creates tiny pellets in the pie crust. These pellets melt as the pie crust cooks, creating small pockets of air. The pockets of air make a very flaky crust.

Minimal touching of the dough is also essential to flaky pie crust. If you don't disturb the butter too much, you will have better crust.





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