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How I Make a Pie Crust
Oct. 23rd, 2007 10:04 amI wrote this up as a comment, then thought it was so nice it deserved a post of its own. It's pie season!
The simplest and yet still effective and tasty pie crust I do is this:
1 cup all-purpose flour
1/8 teaspoon salt
1/3 cup cold Butter
3 to 4 tablespoons cold water
Start with just the flour and salt, mix them (easy), then cut in the butter. When I was a poor college student I would use a fork, but now I have the proper implement a pastry mixer which makes it much easier and it's kinda satisfying to punch the latent pie crust dough. After the butter is all in you'll have some crumbly flour mixture around tiny granules of butter, it might even be slightly doughlike in a very dry way. Then the dash of water at the end glues it all together. It's easie to make this reipce a little bigger or smaller depending on pan size. This makes a strong pie crust that I've put either pumpkin pies or quiches in. Also, I always use whole wheat flour because it's the only flour I bother to keep on hand.
The simplest and yet still effective and tasty pie crust I do is this:
1 cup all-purpose flour
1/8 teaspoon salt
1/3 cup cold Butter
3 to 4 tablespoons cold water
Start with just the flour and salt, mix them (easy), then cut in the butter. When I was a poor college student I would use a fork, but now I have the proper implement a pastry mixer which makes it much easier and it's kinda satisfying to punch the latent pie crust dough. After the butter is all in you'll have some crumbly flour mixture around tiny granules of butter, it might even be slightly doughlike in a very dry way. Then the dash of water at the end glues it all together. It's easie to make this reipce a little bigger or smaller depending on pan size. This makes a strong pie crust that I've put either pumpkin pies or quiches in. Also, I always use whole wheat flour because it's the only flour I bother to keep on hand.
