Pie Crust.

Some recipes should just be ingrained, things you can whip up without even thinking about them. For me, those things are chocolate chip cookies and pie. I like being able to make something yummy even while I’m distracted by company, and those things never fail to please. This pie crust is pretty basic, so you can use it for literally anything you might load into a pie. Chicken, gravy, and peas? Pie crust! Egg casserole? Pie crust! Apples? Pie! Peaches and blueberries? Pie. Crust! This recipe makes one thick crust or a very thin top and bottom crust. Have at it! Throw everything in pie crust starting…now!

 

1 c all-purpose flour

1/2 c very cold butter, cubed (I often use butter just out of the freezer)

Dash salt

1/4 c ice water

1 tsp apple cider vinegar

 

Place 2-3 ice cubes in a pitcher measuring cup; fill to the 1/4 c line with water. Splash in vinegar; set pitcher aside. In a food processor, pulse together flour and salt once or twice. Drop butter in a few cubes at a time, pulsing occasionally to coat each piece with flour. Continue to pulse butter and flour until it resembles very small gravel. Drizzle in ice water, pulsing repeatedly, until dough just starts to pull apart from the sides of the food processor. Remove lid from food processor and pinch a piece of dough together; if it sticks to itself, it’s ready. If it falls apart, it needs a little bit more water. When dough is wet enough, dump dough out onto a very large piece of plastic wrap and use the plastic to help form it into a disc. Refrigerate until ready to use, up to 1 day. Remove from refrigerator 10 minutes before using. Roll out onto a well-floured surface using a rolling pin before placing it in a pie dish. Fill with desired filling, top with pie crust (if using), and bake on a hot pizza stone at 350 degrees (baking times vary with filling).

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