I got adventurous this week and decided to make homemade pie crusts. To my surprise, it was not as hard as I thought it would be!
Pie Crust Recipe
2 Cups Flour
2/3 Cup Shortening
1/2 Teaspoon Salt
1/4 Cup Cold Water
Add flour, shortening and salt to a food processor (I used my Kitchen Aid Mixer. If you don’t have a food processor, use a pastry blender). Carefully mix the ingredients by pulsing the food processor. Pulsing is done by turning on and off the food processor. Do not over mix. You want the mixture to be course with little balls.
Add cold water to mixture. Pulse on and off two times. Remove dough from food processor and form into a ball. Cut the ball and half to form two balls. Cover with plastic wrap and refrigerate for 30 minutes.
On a lightly floured surface roll out the dough ball by using a floured rolling pin. Roll the dough into a 12″ circle about 1/4″ thick. Transfer to a 9″ pie plate. Trim excess pie crust with kitchen shears or a knife.
The baking of the pie crust is dependent on the pie recipe you are using.
Tips
- Overworking the dough will make the pie crust tough. For a flaky crust, mix and roll crust sparingly.
- For mess free rolling, place the ball of pie dough between two pieces of waxed paper.
- Freeze extra dough. Either roll out the dough into a circle or freeze in a ball. If you are rolling the dough out, place in an extra pie plate and freeze the dough in the plate. With either method, wrap tightly with plastic wrap and place in a freezer bag.
How about you, do you make homemade pie crusts? They are relatively inexpensive to make and taste so good!
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