A lot of people use a food processor for their pie crusts (or buy them at the store), but I still do it the old fashioned way because I’m too lazy to do the dishes. Here’s a simple butter crust recipe that you can use for sweet or savory pies. We’re talking about this now because I’m about to post a delicious pumpkin pie recipe for your shortly. So, get your crust ready for some yummy dessert coming your way.
And don’t worry if you’ve never made a crust before, just follow each of the instructions and you’ll come up with something great, I promise.
What you need to get started:
• 1 cup unsalted butter
• 2 ½ cups flour
• 1 tsp salt
• 1 tsp sugar
• Ice water (you will be using about 5-8 tablespoons making your crust)
Also, keep on hand large mixing bowl, measuring cups, measuring spoons, pastry cutter and foil.
Chill Your Butter Well in Advance
When making pie crust, you must make sure all your wet ingredients are very cold. This is important because you don’t want your butter to melt at all during the crust-making process. To help ensure this, you should also chill your butter. You can it into ½ inch cubes and place it into the freezer, at least 1 hour before starting your crust.
Combine Your Ingredients
After your butter is sufficiently chilled, you can take it out of the freezer and place it in a large mixing bowl. Add 2 ½ cups of flour as well.
Add the salt and sugar.
Using a pastry cutter, mix the butter and flour. You can also do this process in a food processor, using the pulse mode if you prefer.
Combine until it resembles coarse meal.
Now you can start adding the water, a tablespoon at each time, until dough starts to stick together. Keep using your pastry cutter (or food processor on pulse mode) until it’s ready.
Once the dough starts to stick together, form it into two round mounds.
Finally, wrap your dough in foil or plastic wrap and chill it in the refrigerator for at least one hour before using it.