Sunday, January 19, 2014

How To Make A Pie Crust

A pie crust seems to be one of those foods that is a bit intimidating to make the first time. I credit this to the fact that they can be a fussy, and the fact that your local grocery store probably stocks them for cheap, making it perfect every time.

 Trust me on this one though, once you make your own pie crust, there is simply no going back. The gap between a store-bought pie crust and a homemade crust is signifigant, not even taking in account the immense pride you will feel once you're done! Plus, if you have the right recipe (supplied below) and you are willing to put in a bit of effort, you'll soon become a pro at making pie crusts, and impressing everyone who eats your pie!

I've included an easy step by step tutorial to show you how to make my favourite recipe for a no-fail pie crust. I have experimented with a couple recipes, and this is the best by far! It's super flaky, crumbling when your fork hits it. I'm a filling person, so I love how this crust allows the filling to take the stage while still being dressed to impress!

The Best Pie Crust:
Makes One 9" Pie Crust

1 1/4 cup flour
1/4 teaspoon salt
1/2 cup butter
3 Tablespoons water

Sift the flour and salt together in a mixing bowl. Cut the stick of butter into tiny cubes and add to the flour mixture. Using your fingers, combine the butter into the flour until the mixture is crumbly and rains from your fingers. Add the water tablespooon by tablespoon, mixing well each time. You may use not use all the water, or you may use more than 3 tablespoons. The dough should just come together, but not be too wet.  Press the crumbs together into a ball and chill until needed.

-A ball of pie crust can stay in the freezer for around a month!
-Do not knead the dough when mixing
-You want to be careful with the amount of water so that the crust isn't too wet (making it too sticky to roll out), or too dry (crumbling when rolled). 
-Both of the above problems can be fixed when rolling by adding lot's of flour to the rolling surface, or adding a spritz of water.



1 comment:

  1. This is one of my favorite posts ever. I love how light and flaky this crust is!


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