Dessert

Pie Crust

July 14, 2015
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Next up is a two part series on how I make pie. Blueberry pie. The only blueberry pie I ever made was back in college. I guess it was memorable because recently I’ve been getting requests for it again. I don’t remember the recipe, but hopefully this will come close.

I’m breaking up the recipe into two parts because I think one post needs to be dedicated to the crust alone. I’m not a huge pie fan, but I love me a good pie crust. Making pie crust can be intimidating and sure, it’s easier to run to the grocery store to buy the frozen kind, but trust me the homemade stuff is worth the work.

It has taken me years to perfect, but this is my foolproof, go to pie crust recipe.

Here are a few quick tips:

  • I believe in getting down and dirty with the dough. I’ve used a food processor and stand mixer to mix dough, but I think using my hands work best. I like to take the cubes of butter and rub it into the flour. Someone once told me that every single grain of flour should be coated in butter.
  • Whatever you do, don’t over mix the dough. The chunks of butter in the dough are what will make your crust buttery and flaky.
  • Chill the dough for at least 30 minutes before rolling it out. After I place the dough into the pie pan, I like to chill it again in order for the dough to be extra cold when it goes into the oven.

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Pie Crust

2 ½ cup flour

1 teaspoon salt

2 sticks of butter, cubed

½-1 cup ice cold water

Instructions:

  1. Combine the flour and salt.
  2. Add the cubed butter to the flour mixture. Begin to crumble the butter into the flour with your hands. The mixture should feel like wet sand. If the butter begins to melt, place the flour mixture into the freezer to chill for a few minutes.
  3. Begin to incorporate the cold water into the flour mixture. Add about 1 tablespoon of water at a time to prevent the mixture becoming too wet. Add just enough water to help the dough come together.
  4. When the dough is incorporated, form it into a disk and divide into two even pieces. Wrap in plastic wrap. The dough can be refrigerated for up to 3 days. Frozen dough can last about 3 months. Let frozen dough thaw in the refrigerator for one day prior to baking.

*This pie crust is good for both sweet and savory pies.

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