November 19, 2010

Pie Crust

Here we are less than a week before Thanksgiving, and I still haven't posted my favorite pie crust recipe. I got this recipe from a friend, and works out great every time. I have not had success with this recipe when the crust needs to be baked prior to adding the filling (such as for a cream pie). I like to use this recipe for baked pie crusts.

Pie Crust

Printable version

2 cups flour (I have used up to ½ cup wheat flour successfully)
1 tsp salt
1 cup butter (not margarine)
½ cup ice water
1 egg yolk, beaten and mixed with 1 Tbsp. water (if making something with a top crust)

Mix flour and salt together in a bowl. Cut the butter into the flour using two knives or a pastry blender, until the butter bits are the size of peas. Add ice water, starting with a few tablespoons and adding more as needed to moisten all the dough. (If you are using whole wheat flour, you may need to use a little extra water.) Stir with a fork until mixture forms a loose ball. Divide dough in half and make two equal patties. Roll one ball of dough out on a lightly floured surface into a large enough circle to fit in your pie plate. Place crust into pie plate and trim the edges with a knife. Roll out second pie crust in the same way. Place prepared filling into the pie and put top crust on. Trim edges and seal using your fingers to pinch, or a fork dipped in flour. Cut vents in top crust. Brush egg yolk over the top. If making a sweet pie, sprinkle with cinnamon and sugar, if desired. Bake according to pie recipe directions.

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