Easy as pie, pie crust
OK, so a basic pie crust is something everyone should have, and they are so super simple! You can throw it together, and have it set up for quiche or apple pie in no time! All it takes is a few ingredients and a little time to set up.
What you'll need is:
- 1 1/2 cups of flour
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 stick of frozen butter
- 5 tablespoons of ice cold water
I'm using a food processor, just because it's easier. It can certainly be done by hand, it just takes a bit more elbow grease and a pastry cutter or a good fork. I used a mesh type potato masher once and it worked well too. So whatever you have on hand should work fine.
To that add in your salt and sugar.
Then give it a few pulses in the processor, or if you're using a bowl, make sure it's mixed well.
Next you'll need to take your butter out of the freezer and give it a good chop. It doesn't have to be perfect little cubes, just cut it into small pieces.
Once your butter has been chopped, add it to the food processor or bowl.
Pulse it for about a minute to get it all mixed together, it will resemble cornmeal when it's ready for the next step. If you're mixing by hand this may take a few minutes. Cut the butter into the flour with a fork or pastry cutter. Try not to use your hands, the heat from your hands will melt the butter a bit. The reason you want everything to remain cold is so your crust will be really flaky.
The next step is to add your ice cold water, add it in a tablespoon at a time. Once you get to the second to last tablespoon or so, it should form itself into a bit of a dough ball. If you're are doing this part by hand, make sure your fork or pastry cutter is really sturdy, or it may bend.
After it forms a ball, turn it out onto a floured counter top, or work surface and form it into a disk shaped mound of dough.
Wrap it in plastic wrap, and let it sit in the fridge for an hour to an hour and a half before rolling. Once it's chilled in the refrigerator for an hour or so, turn it back out onto a floured surface. to roll out. You will need to roll it a few inches larger than your pan to allow for the height of the pan.
When you have it rolled out larger than your pan, gently lift the crust and place it over the top of your pie plate. Don't worry about greasing your plate, this crust has a ton of butter already.
Cut and crimp your edges, however you like. I just used a fork. Poke a few holes with a fork on the bottom of the crust and then par bake it in the oven at 350 degrees for 10 to 15 minutes weighted with pie weights or dried beans. After that it is ready for whatever filling you would like. When cooking pie, I like to cover just the edges in foil, so they don't get too brown, and then remove the foil about 5 minutes before I pull it out of the oven.
And there ya go..... Easy as pie, pie crust.