This comes out perfect every time. It’s easy to make. Is pretty quick. And, if you just take out the Sugar, you can use it for meat pies too! Double the recipe cut it in half, it’s still comes out perfect. I use all organic and GMO Free ingredients.
Get out your Rolling Pin (or just use a jar or even your hands) and Food Processor.
Pie Crust Recipe
- 2 1/2 Cups All Purpose Flour
- 1 TBL Sugar (Exclude for Savory Pies)
- 1 Tsp Sea Salt
- 1 Cup Butter cut into cubes (make sure it’s cold!)
- 1/2 Cup Cold Water
This is super easy but put everything in your Food Processor and blend until the ingredients for a ball (or one piece). If your dough doesn’t look like, keep processing or add in 1 Tsp of cold water
Take your formed dough and separate it accordingly (then Refrigerate for 1 hr
1 Pie – form two even balls and roll into even disks. You can prepare the bottom of your pie pan and form the dough in it then refrigerate it for at least 1hr. For your top Pie Crust you can roll it into one large disk or make it more rectangular and cut it into strips for a lattice topping. Refrigerate your dough on parchment paper for at least one hour and let sit out for at least 10 minutes to make it more pliable.
4 Individual Pies – I made 4 disks out of half the dough and then rolled out the other 1/2 into long, flat rectangles that I cut into strips to make lattice tops. Or, you can separate the 2nd 1/2 of dough into four balls and roll out 4 disks for 1 piece pie toppings.
When you Cook the dough, follow the instructions of whatever recipe you are following for cooking times.
Also, I don’t always make things ‘pretty’ or even but it’s always tasty. Don’t worry about how your pies look unless you happen to be and awesome pie crust sculptor – which I am not
If you make this, let me know what you thought!
Here are some examples of how I used this dough to make Individual Cinnamon Apple Pies – see my recipe.