Pie crust really shouldn't be sweet, so even if you are not a typical pie maniac, you can use this recipe for crust on things like chicken pot pies and quiches. At Thanksgiving my father-in-law Henry somehow managed to eat almost all the pie crust off the pumpkin pie without disrupting, or eating, any of the filling. So last time I saw him I made him cookies, just out of pie crust, with a little cinnamon sugar on top. This seemed to quiet his hunger for crust.
I prefer to make pie crust with only butter, instead of shortening. This is mainly because I always have butter in the house, and I don't like to stock shortening as well.
This recipe makes enough for one pie crust. So if you are making a pie that requires a top, double everything, then split it before you roll out the dough.
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon white sugar
- 1/2 cup butter, chilled
- 8-9 tablesoons ice water
*The key to a successful pie crust is to keep the butter really cold. So as soon as you start cooking, put the butter in the freezer to chill. Don't make this under a heater vent, or some other strange source of heat. I actually had to close mine because it literally blew right where I roll my dough.
1. In a large bowl, combine flour, salt, and sugar.
4. Use your hands to quickly form a ball. Be careful not to knead or over squish it! Cover the dish with plastic and throw it in the freezer. If you are going to use the dough right away, then you really only need to leave it in for about 30 minutes. That is always the longest I can wait. If you are prepared, way to go, and you can refrigerate the dough until the next day.
I hope you give this a try, because pie crust from scratch is worth every bit of effort! When you break off apiece, or cut it with your fork, you will hear a mouth watering crunch, miniscule pieces will go flying everywhere, and it will melt in your mouth. Enjoy!