Back to Basics Series: World’s Easiest Pie Crust

Back to Basics: World's Easiest Pie Crust

Well folks, 2014 has arrived. If you have seen the Google Doodle lately, you’ll notice a fun and hip nightclub celebrating 4’s arrival. I couldn’t be happier to start a new year with new opportunity, new adventures, new recipes to try. I typically don’t stick to resolutions and so only made one for myself this year: to be happy. Broad, right? But it’s really all I want out of this new year.

I’ve also decided to start a new series here. It’s nothing novel, tons of other writers and bloggers have done how-to segments. But I look back at myself two or three years ago, when I could barely make spaghetti. And I marvel at the immense progress I’ve made in the kitchen. I went from not being able to make a simple batch of cookies without crying to becoming the food editor for a regional magazine. My job is literally to create recipes and write about food. Obviously, I’ve done something right along the way. And it all starts with basics.

This basic is definitely a must. Having an easy yet delicious pie crust recipe mastered will save you a lot of heartache. Trust me, the store brand just doesn’t measure up. And when you discover just how easy pie crust can be made, you’ll never go back. A few tips to keep in mind, if you will. First, be sure to use cold butter. My first few crusts used somewhat cold butter and let me tell you, the difference is clear. Cold butter is exactly what you need for a nice, flaky texture. Second, don’t be daunted if you don’t have a food processor. I happen to have one, it was a gift. But a pastry cutter, two forks or your fingers get the job done. Third, don’t over knead. The trick for a great, flaky crust is the cold butter and your hands are warm. Warm hands melt butter, melted butter means less flaky crust. Less flaky crust means sad faces.

What other back to basics would you be interested in seeing?

Back to Basics Series: World’s Easiest Pie Crust
Recipe type: basics, dessert
Prep time: 
Total time: 

 

The world’s easiest pie crust – made from scratch in your own kitchen – takes under ten minutes and leaves you with flaky and delicious crust.
Ingredients
  • 2½ cups all purpose flour
  • 1 tsp. salt
  • 1 Tbsp. sugar
  • 16 Tbsp. (2 sticks) very cold butter
  • 6 to 8 Tbsp. ice water

Instructions
  1. Combine the flour, salt and sugar in the bowl of your food processor (or in a large bowl). Pulse a few times to combine.
  2. Add the butter and pulse four or five times until the mixture resembles coarse crumbs.
  3. With the processor on low, add the water a tablespoon at a time until the dough begins to come together.
  4. Turn the dough onto a lightly floured surface and knead a few times to combine completely.
  5. Refrigerate or freeze until ready to use.

 

13 thoughts on “Back to Basics Series: World’s Easiest Pie Crust

  1. What a great idea for a series, Kim! We could all use some great basics in our repertoire. Especially pie crust! Looking forward to seeing how you fill this! My new year’s resolution is always the same….simplify. Obviously, since it’s my resolution again this year….I’m still working on it! Hope you have a wonderful New Year….filled with much happiness! : )

    • Simplify is such a wonderful resolution! I should take a page from your book. I’ve gotten to the point now where I have to actually schedule time to relax. Twenty minutes to knit here. Fifteen for reading there. Simplifying would be ideal. :)

  2. I totally agree – homemade pie crust is just so so so much better! Love the new series – I always enjoy these types of posts. Especially since I was the same way a few years ago – so terrible at making even basic meals! It’s awesome to see how far we have all come : ) Cheers to 2014!

  3. Yes, homemade pie crust makes a world of a difference! I did not grow up eating pies and the task of making double pie crusts (and creating lattices and designs) has always intimidated me. Perhaps you could do a series on those – like primping a pie crust edge, making an easy lattice, adding designs to the crust, etc.?

    • I definitely love the idea of sharing a lattice design! I made my first around Thanksgiving and a few since then and it is definitly not as intimidating as it first appears. Great suggestion, girl!

  4. I totally use my fingers for all pastry stuff like this — I just made an apple crisp topping the same way just a few nights ago. Gotta love leftover fall apples that have kept well in the fridge. I do believe an apple PIE may be in my near future ….. :)

    • I used to ALWAYS use my fingers for pastry stuff! My mom got me a food processor for my birthday so I use that all the time but sometimes, it’s such a pain to wash it!

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