Perfect Pie Crust

Whether I’m making a Steak Pot Pie
Personal Steak Pot Pies

or a German Apple Pie
German Apple Pie

This is the pie crust recipe that I make every time.
Perfect Pie Crust

Pie Crust

Yield: Dough for 2 standard pie crusts, or one double crust pie

Making this dough in a food processor is quick and simple, and turns out every time I make it.

Ingredients

  • 2 1/4 c all purpose flour
  • 1 tsp salt
  • 1 c (2 sticks) very cold butter, cut into small pieces
  • 7-9 teaspoons ice cold water

Combine the flour and salt in a food processor. Add in the cold butter. Pulse the food processor until the butter is broken up and the mixture is crumbly. I generally pulse it three times with about 4 second pulses. Turn on the food processor and drizzle in the water. Add just enough water to make a crumbly dough. If you add enough water for the dough to come together into a ball, you will have dough that is way too wet, and will be tough.

Separate the dough and form into two disks. Wrap them in plastic wrap and chill in the fridge for 30 minutes before using.

Notes

For a pie that calls for a baked pie crust, use one dough disk, roll it out and form the crust in the pie plate. Poke the crust all over with a fork. Chill while you preheat your oven to 475 degrees. Bake for 8-10 minutes or until lightly golden. Cool and use as needed.

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