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©Life of a Foodie and Her Family 2008-2013, Lynn Tabor

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10/19/2011

Pie Crust

I am feeling to lazy to run to the store and buy a refrigerated pie crust, so I looked up recipes on Martha Stewart's site and found Our Favorite Pie Crust.  The recipe is for a single crust and that is all I need.

It was really easy to make.

1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling dough
1/2 teaspoon salt
1/2 teaspoon sugar
8 tablespoons (1 stick) cold unsalted butter, cut into pieces
2 tablespoons ice water, plus 2 more, if needed

In a food processor, pulse flour, salt, and sugar several times to combine. Add butter. Pulse until mixture resembles coarse meal, with just a few pea-size pieces remaining.

Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if needed, add up to 2 tablespoons more ice water, 1 tablespoon at a time). Do not overprocess.

Turn dough out onto a work surface; form dough into a 3/4-inch-thick disk. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour.

Before baking, unwrap dough; place on a large piece of floured waxed paper. Roll dough to a 14-inch round. Using paper, lift and wrap dough around rolling pin (discarding paper); carefully unroll over a 9-inch pie plate. Gently fit into bottom and up sides of plate.

Trim overhang to 1 inch; fold overhang under itself. Pinch between thumb and forefinger to make a uniform edge around the rim. Crimp edge; refrigerate until chilled, about 1 hour.

2 comments:

Roxann said...

I use a recipe very similar to this, minus the sugar. It's so easy to make, I'll never need to buy a refrigerated crust again. Using very cold butter and water is the key!

The Better Baker said...

Sounds great! I love that the mess is contained in the food processor too. How could one go wrong making a pie crust with a whole stick of butter in it?? MMMM! Thanks -

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