Pie crust is something I was once afraid of making on my own. I would resort to the pre-made crusts that didn’t require anything more than unwrapping and unrolling.
I always thought it would be difficult to get the perfect pie crust. I was in search of a recipe for a flakey and buttery crust that would be able to hold up to any filling I desired.
As it turns out, pie crust is so simple they shouldn’t even sell the pre-made kind. Homemade pie crust is flakier, more tender and much more buttery then anything you can buy that comes from a box.
I was first inspired to make my own pie crust a few months ago. It started with The Peche’s Pefect Pie Crust. They used duck fat to make it just that much better then anything you can buy anywhere. I wanted to make that pie crust, but duck fat is nowhere to be found. So I settled for butter, and decided to save the fat for a later time.
Homemade Pie Crust
Ingredients:
6 tbsp cold organic unsalted butter
1/2 tsp salt
2 tbsp cold water
1 cup organic flour (125 grams)
Directions:
- Mix together the flour and salt in a medium sized bowl.
- Cut the butter into small pieces.
- Using a pastry cutter, or a fork (or your fingers..) cut the butter into the flour until it resembles pea sized crumbles.
- Sprinkle the cold water over the flour and butter mixture and lightly mix until it forms a ball. You may need a little more water depending on how dry your flour is.
- Now you can roll out your crust on a lightly floured surface, or wrap in plastic wrap and refrigerate until ready to use.
This recipe make enough dough for 1 – 9 inch pie crust.
About bigfatbaker
I love pie crust and actually saw that America’s Test Kitchen makes a pie crust with Vodka. Something about the ratio water to alcohol. Must try some time!
Really? That is so interesting! I wonder if it only has to be vodka, or if other liquors would work?
This looks easy enough. I am going to have to give it a try next time I make pie crust. Thanks for the post:)
When I was about 11 yrs old I decided to make an apple pie. In those days there was no such thing as “Store bought” or easy pie crusts. You didn’t use butter in those days unless you were rich. So, I used shortening. They also didn’t have plastic wrap so refrigerating and rolling out later wasn’t an option. Now you know, I am old as dirt. . Anyhow, you needed a hammer and pick ax to break thru my pie crust. The inside of the pie was good once you could get thru the crust. Kind of turned me off on making pies. Maybe I will try again now especially with it being rhubarb season.
Wonderfully informative
This is an amazing pie crust recipe! I’ve always made one that uses shortening, an egg, & vinegar, this this one is far superior – it is my new “go to” crust! Thank you!
You are welcome! I like this recipe too, it’s nice and easy to remember