Tuesday, January 8, 2013

My Usual Pie Crust

Ingredients: 2 1/2 cups of flour, 2/3 cup of butter, water

  1. Mix flour and butter with a pastry blender until mixture looks like coarse crumbs.  If you don't have a pastry blender, you can use two sharp knives in a scissor motion.
  2. Add cold water while mixing with a fork until the mixture starts to form a ball. (This usually takes 1/2-3/4 cup, depending on the weather).  
  3. Divide the dough in half. 
  4. For each half: With your hands, pat the mixture gently into a ball, then flatten into a disk.  Coat your counter with flour.  Place the disk on the counter, then flip it over so both sides are coated.  Roll out with a floured rolling pin.  
  5. Place the first half in a your pie plate and refrigerate while rolling out the top.
This recipe was requested for use with Chicken Pot Pie, but it works just as well with fruit pies.  When making a savory pie, I sometimes add 1/2 teaspoon of thyme to the crust; when making fruit pies, I will sometimes add a pinch of cinnamon.

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