It’s pie season folks!
This recipe uses only butter, and no shortening.
I found it real easy to make, simple to work with, and baked up to a flaky, delicious crust.
A few things you’ll want to know when making pie crust is that it requires the butter to be cold.
I found the best thing to do is to take your butter out of the fridge and cut it into little pieces, place it in a bowl and put it into the freezer for at least 30 minutes.
It makes it a lot easier if you have a food processor to make the dough.
Start by adding your flour.
Just a tiny bit of sugar.
And a tiny bit of salt as well.
Pulse it a few times to mix it all together.
Pull out your freezing cold butter and throw it in the flour mixture.
Pulse it a few times until the flour is coarse and crumbly looking.
Using ice cold water, add a tablespoon at a time and pulse until the dough starts coming together.
It took me 7 tablespoons to get the right texture.
The dough should be able to stick together when you pinch it. If not, then add just a little bit more water and pulse again.
Turn out your dough and cut into two equal balls.
Form into small discs and wrap in plastic wrap.
Try to not handle it with your hands for very long. Your hands are warm, and you want the dough to stay cold. It is key to a flaky crust.
Place the dough in the fridge and let chill for at least 1 hour.
When you’re ready to make your pie pull out the dough and let it rest for 5-10 minutes at room temperature before placing on a lightly floured surface.
Roll out to a thin sheet about 12 inches in diameter.
Carefully place the dough into a 9 inch pie pan.
Trim the dough around the edge and you’re ready to fill with whatever your little heart desires!
My heart desired pumpkin pie…
You can get that recipe HERE. So get started on those pie crusts!