The holidays are my favorite time of the year! Families come together, everyone is (mostly) joyful, houses and trees are decorated, ovens are pre-heated and baking can be considered a seasonal sport. Well, maybe not to some, but in our home baking is my winter sport. One of the most versatile and impressive things that you can learn to make is a pie crust. Whether it’s for a main dish or a desert, a homemade pie crust is SURE to impress. The original recipe calls for a food processor, but I don’t own a food processor so think that making this recipe by hand mixing counts as “adapting” the recipe. There is something so satisfying about hand making a pie crust and then watching it bake and hearing the chorus of “mmmmm’s” with that first bite of fresh-baked pie. Even if you only do it once and check it of your kitchen bucket list, I would recommend making this pie crust by hand at least once.
This recipe is good for two bottom crusts, or one pie that require a lattice or curst on top. It’s a very versatile crust as well since it’s not too sweet and holds up to liquid when baking. You can use this crust in my Home roasted Pumpkin or Pecan Pie recipes. Or, you could easily use it in apple or other fruit pies and tarts. Check out the Real Simple 26 Holiday Pie and Tart Recipes for some inspiration. You can also use this as the base for a homemade chicken pot pie, simple Quiche to use Thanksgiving leftovers or prepare a simple christmas brunch.
Basic Pie Dough
Adapted from Everyday Food, November 2006
Yield Makes two 9-inch crusts
Ingredients
- 2 1/2 cups all-purpose flour, (spooned and leveled)
- 1 teaspoon salt
- 1 teaspoon sugar
- 16 tablespoons cold (2 sticks) unsalted butter, cut into pieces
- 1/4 to 1/2 cup ice water
Directions without food processor
- Combine flour, salt, and sugar in a medium-sized bowl and whisk to combine ingredients. Grab two knives or a pastry cutter and cut the butter until the mixture resembles a coarse meal with just a few small pieces of the butter left over.
- Sprinkle with 1/4 cup ice water. Mix until dough is crumbly but holds together when squeezed with fingers (if necessary, add up to 1/4 cup more water, 1 tablespoon at a time). To help ensure a flaky crust, do not over mix!
- Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days). Repeat with remaining dough. (Disks can be frozen, tightly wrapped, up to 3 months. Thaw before using.) Makes 2 disks.
Directions with food processor
- Combine flour, salt, and sugar; pulse to combine. Add butter; pulse until mixture resembles a coarse meal with just a few small pieces of the butter left over.
- Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if necessary, add up to 1/4 cup more water, 1 tablespoon at a time). To help ensure a flaky crust, do not over process.
- Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days). Repeat with remaining dough. (Disks can be frozen, tightly wrapped, up to 3 months. Thaw before using.) Makes 2 disks.
