Monday, August 13, 2012

Homemade pie crust

Last week I decided my sweet daughter and I would bake a pie. Ok, so she's only 13 months so I did most of the baking. But she got to watch and her Daddy sure appreciated our efforts when he got home.
I am guilty of buying the pre-made, refrigerated pie crusts from the grocery store because "they save so much time", or so I thought! After making this pie-crust myself I don't know that I'll ever buy those again! This crust was absolutely delicious and I knew exactly what ingredients had gone into it.  Plus-it truly was quick and easy to prepare. I hope you'll give this a try for your next dessert or chicken pot pie!

Homemade pie crust (yields one 8 or 9-inch pie crust)

1 and 1/4 cups all-purpose flour 
1/2 teaspoon salt
1/3 cup butter
2 to 3 tablespoons cold water

In a mixing bowl stir flour and salt together.  Cut in butter with a fork for about a minute or until pieces resemble small peas.  Sprinkle 1 tablespoon of the cold water over half of the mixture and gently toss with a fork until moistened.  Sprinkle another tablespoon cold water over the additional mixture and toss with a fork until moistened as well.  Make sure all flour is moistened but don't overwork the mixture!

Using your hands, quickly form the dough into a ball.  Wrap in plastic wrap and refrigerate for 30 minutes (or up to 3 days!).  Then, follow your recipes directions for baking. 

*Most pie recipes will state that you need a 9-inch unbaked pie shell.
What will you fill this delicious pie crust with? I'd love to hear!
 Happy eating!


  1. Well.... Pie crust doesnt like me. (or rather it just seems to flop for me) so I made cherry and peach turnovers with the dough! It's more time consuming, but we can't seem to get through a whole pie anyhow. (I know, we're weird like that) I do like the crust recipe. Thanks for sharing! :)

  2. Oh dear, I hope you didn't have trouble with this recipe! Your cherry and peach turnovers sound delicious! :) Maybe I can tackle something like that next!