Do you ever find yourself scrambling for a good pie crust that you do NOT have to refrigerate for an hour before you use it? This Easy Pie Crust is the perfect crust for any recipe, Sweet or Savory.
Inadvertently passed down from my grandmother from who knows where, this pie crust is my go to! I always have the ingredients in my pantry and fridge and you do not have to chill it. I use it from fruit pies to pot pies, it is that versatile.
Your goal when creating a pie crust is that its flaky yet holds its shape. In essence pie crust is made up of Flour, Salt, Cold Water, and Shortening. For this recipe I use Cold Cubbed Butter but feel free to use Shortening. It might warm up the dough slightly so make sure your water is super cold.
What makes this Easy Pie Crust able to be worked into your pie dish right away is that the water and butter are extremely cold. It is also key to make sure that you do not over work the dough after it comes out of the processor.
You heard me right above, I throw it all into a processor until it is all combined then pour it out onto my counter. I then form it into a ball, roll it out and place not my pie dish. Its as easy as that!
Easy Pie Crust
Description
No chill pie dough that is great for fruit pies and pot pies!
Ingredients
- 2 1/2 Cups Flour
- 1/3 Cup Sugar
- 1/4 tsp Salt
- 1 Cup Butter, Cold and Cubbed
- 1/4 Cup Ice Water
Instructions
- In your processor with the paddle attachment, place Flour, Sugar, and Salt
- Pulse once or twice just to blend
- Dump in Butter and start to blend
- Slowly pour in cold water
- Once dough starts to come together stop the blender
- Dump contents out onto counter and shape into a ball
- Roll out and place in a greases pie dish
- Fill with filling
Notes
- If you want a more savory crust add an egg
