Confession - I almost exclusively use Trader Joe's frozen pie crust. It's so easy, tastes delicious, and on more than one occasion I've been asked for my recipe :) However, when I knew I wanted to make a pie for last weekend's bbq and didn't want to make a special trip to the store, I decided to venture into the art of homemade pie crust with one of my faves, Smitten Kitchen. I found her recipe for
All Butter, Really Flaky Pie Dough in her first
cookbook that used just a few key ingredients I always keep on hand, and in no time I had two perfect little cubes of pie dough, one for my
Lemon Meringue Pie and one to keep in the freezer for later. While I'm not saying I'll never buy the Trader Joe's crust again, this one definitely was delicious and easy and it's nice to know that a homemade pie crust is right at my fingertips whenever the need arises!
All Butter, Really Flaky Pie Dough
Ingredients
2 1/2 cups all purpose flour
1 Tblsp sugar
1 tsp salt
16 Tblsp {2 sticks} unsalted butter, very cold
1/2 cup ice cold water
Instructions
1. In a large, wide-ish bowl, stir together flour, sugar, and salt. Cut butter into medium sized dice and scatter piece over flour mixture. Using a pastry blender or your fingertips, work the butter into the flour mixture until the largest pieces of butter are the size of tiny peas, working quickly to avoid warming the dough.
2. If butter has warmed up too much, place the bowl in the freezer for 5 minutes to cool it down again quickly {cold dough is key}. Drizzle water over the flour-butter mixture and using a flexible spatula, stir it together until an uneven mess forms. Knead the dough and any loose bits together, working quickly to not warm the dough.
3. For traditional 2-crust pie, divide the dough into two and wrap the separate pieces in plastic wrap. Chill in the fridge at least 1 hour.
4. When ready to make your pie, dust counter generously with flour, place dough on it, sprinkle with additional flour, and begin rolling out into a large round until it is at the desired size.
5. If you need to bake the crust before the rest of the pie {like I did for my lemon meringue}, bake at 400 for 50-60 minutes until desired doneness, covered in foil with pie weights or beans to prevent bubbling. Let cool. If baking the crust with the rest of the pie, follow instructions.
***Dough keeps in the fridge for a week and in the freezer for longer. To slowly defrost, place in fridge the day before you need it.
Makes 2 pie crusts
xoxo,
stephanie marie