Monday, April 5, 2010

Easy Flaky Pie Crust

I admit to taking the easy way out...a lot! When it came to pie crusts I mostly just did Pillsbury roll out. Easy, tasty. Yum. In my new quest for health I decided to go the unpreserved route and finally conquer my own. So I turned to my trusty "Joy of Cooking" book and applied their basic recipe to the method I've seen on the food channel, because well, I'm still lazy. LOL It worked GREAT! Not complicated, flaky and delicious. I'll probably never go back to ready made again.

Easy Flaky Pie Crust
2 1/2 cups Self-Rising Flour
1 tsp white sugar
2 sticks unsalted butter (very cold and in small pieces-slice down center and chop at tbs marks)
1/3 cup plus 1 tbs ice water

In food processor, combine flour, sugar and butter and pulse until butter is covered and in pea size pieces. As you continue to blend on low, add icecold water. When balls start to firm it will only take a few seconds before you get one big dough ball.

Roll dough ball out onto floured surface. Gently smooth the ball and wrap in plastic. Place in fridge for atleast thirty minutes to make sure it is nice and cold. Roll out gently (don't mash it) and place in pie shell. Trim extra and place back in fridge to chill until you need it!

1 comment:

  1. Isn't it great! Handmade really doesn't take that much more time, in all honesty. And, I've had some pretty bad experiences with the ready-made crusts. But, this is a great recipe.