A few days before Easter I got an insanely domestic urge to make pie. It’s so easy to buy pie crust and the store bought kind is easy and tasty, why would I want to make my own? I don’t know, maybe I like to clean up flour from every surface, the floor and my hair! But when I get that urge to make pie crust, this is the recipe I use.
This recipe always works for me, it’s Martha Stewart’s Pate Brisee
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 2 sticks (1 cup) cold unsalted butter, cut into small pieces
- 1/4 cup ice water, and a little more if needed
It makes 1 top and 1 bottom crust or 2 bottom crusts.
You can mix the ingredients by hand. Combine the dry ingredients in a large mixing bowl, then cut in butter with a pastry blender. That’s the old fashioned way, or you could use 2 forks to mix the ingredients, that’s the ancient way.
I use a food processor. Put flour and salt in a food processor and pulse to combine. Add butter and pulse until the mixture resembles coarse crumbs with some larger pieces, about 10 seconds.
With the machine running, add ice water slowly through the feed tube until the mixture holds together. You don’t want it too wet or sticky. Don’t process more than 30 seconds.
If it’s still too crumbly, add a little more water, 1 tablespoon at a time. This picture is after I added more water.
To test the dough, squeeze a small amount together.
Put the dough on a clean work surface. Divide it in half, and place each half on a piece of plastic wrap. Use the ends of the plastic wrap to help push the dough into a disc shape. Wrap each disc up real tight and refrigerate at least 1 hour.
Flour your work surface and now you’re ready to rock and roll. I use my fingers to flatten the dough discs before I start to roll.
Flour the top of the dough too. Roll roll roll your dough.
To transfer the dough to the pie plate, wrap it on your rolling pin.
Ease the dough into the pie plate without stretching it. Cut off the overlap and crimp the edges any way you like.
Here are my pie crusts fresh out of the oven, I used rice to weigh down the dough so it would stay nice and flat. You can use dry beans too.
I made a lemon meringue pie and Rhoda’s ‘just like Shoney’s strawberry pie.’
Catherine, my 95 year old mother-in-law could not keep her eyes off that strawberry pie. It was so cute. My husband Bill wanted to dig in too!
Pansies made the lemon meringue pie so pretty and I was really proud of how it turned out but the strawberry pie was the favorite.
Are you a pie crust maker? Some people have a knack for it but I’m not one of those people. This recipe always works for me and I’ve tried many other recipes that made me feel like poking a fork in my eye!
What’s your favorite pie? Apple pie does it for me!
I’m finishing up a little chair redo today and then I have to get ready for a trip to TN to visit family. It’s gonna be so much fun!
Thanks for visiting! Debbie (((xx)))