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Basic Pie Crust Recipe
Makes a Double Crust
Ingredients:
2 ½ cups flour – stock
1 teaspoon salt – stock
1 teaspoon sugar – stock
2 sticks sweet butter (16 Tablespoons), sliced (and cold) – stock
approximately ½ cup ice water
Total Cost: Free(ish), depending on how stocked your pantry is
Directions:
1. Arm the food processor with its metal blade. Add the butter, flour, salt, and sugar. Press pulse for about 10 seconds or so, until the dry ingredients resemble coarse meal.
2. Slowly, through the feed tube, drizzle the iced water while simultaneously pressing the pulse button. This step is critical – don’t over mix the dough as it will quickly toughen. You want to “pulse” it just until it holds together.
3. Lay a piece of plastic wrap on the counter and turn the dough out onto it. Separate the dough into 2 equal-size amounts. With very gently pressure, form each half of the mixture into a ball, then using the heel of your hands press them into flat discs. Remember, the less you handle and maul the pie dough, the flakier the result.
4. Cover each disc with plastic wrap and refrigerate them for one hour. *(You can refrigerate dough up to three days before or freeze it for a month. I often will double or quadruple the recipe, freezing several crusts at once so that I always have a supply for last minute pies.)
5. On a floured counter top roll out the first piece of dough and transfer it to a 9 or 10-inch pie dish, depending on the pie you’re preparing. Trim the excess dough to the edge of the dish if you are preparing a pie that has a top crust. If making a single crust, trim the dough, leaving a one-inch overhang for crimping. Save any scraps for cutting out decorative leaves for the top crust if you feel so inclined and are making a fruit pie.
Now that you’re a pro, try your hand at a few of our favorite pies:
Mom’s Apple Pie
Apple & Mango Crumble
Peach Sour Cream Pie
Lemon Meringue Pie
Turkey Pot Pie
Asparagus & Mushroom Tart
For additional tips, the Food Network also has a fabulous round up of pie crust suggestions like adding cocoa and nuts to spice things up. Even the Crust Master herself learned a thing or two…
I watched both videos, great demonstration!!!!
Hey! Thanks for checking us out. It was really good talking to you earlier. You’re always in my thoughts. xoxo
Hi Mariel and Maryann,
this is Huguette from Florida. Just watched your pie crust recipe. Wow…that was great! What a fabulous instructor you are Maryann. I know you’ll make it on TV someday! I will call Aunt Aggie to tell her how wonderful you are. I will also forward this to her niece Dee, my best friend. God Bless you both. Great Team.
Thank you! And in terms of TV, “from your lips to…!” Have a great day. xo
WOW,
Feast on the Cheap has a voice! Congratulations!
Mariel you deserve a Network Award for your video-audio-graphy! MaryAnne, you should be lauded for your presentation and great performance, plus a bonus award for having the skillful technique for getting through it “sans” a speck of flour on your clothes, (not like me)!
XXX000XXX
from your Number 1 Fan
And a WOW to you! You’re learning how to navigate the comment box! Guess my tutorials aren’t limited to cooking and baking, ha ha. Yes, Mariel had used the camera for the very first time that day, and really did do a remarkable job. I hadn’t noticed that I was a “tidy” baker without any flour on my clothes. It was one of those days where everything I touched in the kitchen turned out perfectly! Send my love to Mr. A. and tell him to keep blowing the incentive spirometer! Lots of Love, M.A.