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Homemade pie crust is one of the best things in the entire world. Raw. Cooked. It doesn’t matter. It can be for dessert or for a main course. Or better yet, both! Anything with this much butter has to be good! This pie crust is flaky and melts in your mouth. The recipe comes from my mother in law. Every time I go over to Andrew’s parents, I secretly hope for something with pie crust.
My sister in law came over the other day to help with dinner. She was my beautiful model (and cook)!
- 2 ½ cups (1 ½ oz.) unbleached all-purpose flour
- 1 teaspoon salt
- 1 tablespoons sugar (for a less sweet pie crust)
*If you are using it for a dessert pie, use 2 tablespoons sugar
- 20 tablespoons (2 ½ sticks) unsalted butter, chilled, cut into pieces
- 6-8 tablespoons ice water
I use a stand mixer and *pastry blender but you can also use a food processor or just a pastry blender.
Start by mixing the flour, salt, and sugar in a stand mixer with the paddle.
- Flour 2 ½ cups
- 1 tsp salt
- 1 tbsp sugar
Then, add the butter pieces and mix. I like the to keep the stand mixer going while I put the butter pieces in. Next, I use a pastry cutter to make the butter pieces smaller. You more or less want the mixture to have the texture of coarse crumbs. I find this to be flexible, but if you want to get serious about the rules, no larger than pea size bits.
- 20 tbsp (2 ½ sticks)
Now, you will add 6 tablespoons ice water over the mixture. I often just use really cold tap water but ice water is probably better. With your hands (or if you are a germ person, the blade of a rubber spatula) mix until the dough sticks together. If needed you can slowly add up to 2 more tablespoons water until the dough comes together. My sister in law pointed out that often you don’t need the extra water if you continue mixing long enough
- 6-8 tbsp water
Next, wrap the dough in plastic wrap and refrigerate for at least 1 hour, or up to 2 days, before rolling. Note that the longer the dough is in the fridge the harder it will be to roll out. Like me, you may need your strong husband to roll it out of it gets too hard!
After the pie crust dough has been in the fridge for at least 2 hours, roll it out.
After you have rolled out the dough, place the pie crust in your pie dish
Remember to stick the pie crust with a fork.
We used *Pie Crust Weights that my mother in law gave us for Christmas.
Follow this link for more information on pie weights: http://bakingbites.com/2007/11/how-to-use-pie-weights/
Easy peasy lemon squeezey! Right? Now all you have to do is fill the crust with whatever your heart desires. Think of all of the possibilities! Pictured is a chicken pot pie recipe.