Pie Crust is one of those things that everyone has a recipe for. And we are always looking for that super flaky and delicious crust. This might just be your new favorite!
I have seen pie crust recipes using shortening, eggs, butter, and powdered sugar. This recipe is very simple. I don’t like rolling out pie crusts so I need to keep the recipe super simple. It doesn’t use shortening. The fat used is only butter.
This pie crust is great to use for savory recipes like quiche and Chicken Pot Pie. Or for sweet recipes like pies like Blueberry Pie, Buttermilk Pie, Chocolate Nut Torte, and Brownie Pie, Or Hand pies for fun individual treats like Apple Empanadas, Blueberry Banana Hand Pies, and Strawberry & Cream Hand Pies.
Because I don’t like to spend a lot of time on pie crusts, I used my food processor to blend it. However, you can use a pastry cutter or two knives to cut in the butter. Another reason I like to use my food processor is that I don’t want the butter to melt while I’m cutting it in. A food processor blends it faster than I can using the pastry cutter.
One important thing to remember when make this crust. You want it to stay cold. So really cold almost frozen butter and really cold water works best.
Yield: 2 pie crusts
Pie Crust
Pie Crust is one of those things that everyone has a recipe for. And we are always looking for that super flaky and delicious crust. This might just be your new favorite!
Ingredients
- 2 1/2 cups flour
- 1 tsp salt
- 1 tsp sugar
- 1 cup butter chilled, 2 sticks
- 1/4 cup ice water, may need a little more
Instructions
- Cut butter into small pieces and place back in refrigerator.
- In a food processor, combine flour, sugar, & salt. Pulse to combine. Add butter, pulse until mixture is coarse and only a few pieces of butter are pea size.
- Slowly add ice water. If dough doesn't stick together when pinched, add a little more water.
- Dump dough out onto flat surface and press dough together to make a large lump. Divide into two lumps flatten into discs. Wrap in plastic wrap and place in refrigerator. If using right away, chill for at least an hour. This dough can be frozen up to 3 months.
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