Easy Pie Crust Recipe

Directions

• Place flour, sugar and salt into the bowl of a food processor and pulse a few times to combine.  Here is the food processor that I have: KitchenAid food processor.

• Add cold diced butter and pulse the mixture until coarse crumbs form with some pea-sized pieces then stop mixing. Mixture should remain dry and powdery. 

• Add 7 Tbsp cold water and pulse just until moist clumps or small balls form. Press a piece of dough between your fingertips and if the dough sticks together, you have added enough water. If not, add more water a teaspoon full at a time. Be careful not to add too much water or the dough will be sticky and difficult to roll out.

• Transfer dough to a clean work surface and gather dough together into a ball (it should not be smooth and DO NOT knead the dough). Divide dough in half and flatten to form 2 disks. If you plan to use the dough immediately, cover in plastic wrap and refrigerate for 1 hour. After refrigeration, place disk onto a floured surface and roll out large enough to fit your pie plate. Fill as usual.

• This dough is perfect to make ahead and freeze for use later. Instead of refrigerating, roll disks out to the size of your pie plate. Lay a piece of plastic wrap down beside the dough, transfer your rolled out disk to the plastic wrap, start at one end and roll your dough up. Do this to both disks. Store in a plastic bag in your freezer until ready to use. When ready to use, remove from the bag and allow to defrost on your counter. Once defrosted, lay over your pie pan and unroll. Easy as pie. (See what I did there :-).

• There is no need to pre-bake this crust before adding your filling. Bake your pie at 350 degrees for 45 - 60 minutes.  If your crust starts to brown before the pie is finished cooking, cover it with aluminum foil.

• This recipe pairs well with our Crust-less Sandwich Bread Recipe for a hearty dinner.  Use this crust to make chicken pot pie with a side of this delicious bread!