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
6 tbsp cold organic unsalted butter
1/2 tsp salt
2 tbsp cold water
1 cup organic flour (125 grams)
- 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.