Easy As Pie Crust

Making a pie crust is probably something many people here know how to do.  Sadly, it has been relegated though to too few moments in my opinion. And too many people have written off making their own pie crust as too hard.  With a food processor it isn’t.  In fact it seems too simple to buy!

This recipe makes two pie rounds worth of dough.

Ingredients

• 2 1/2 cups plain flour
• 1 tablespoon raw sugar
• 1 teaspoon salt
• 250g unsalted butter, cubed and very cold
• 1/2 cup very cold water, plus more as needed

Then, to put it all together, use a food processor (if you don’t have one, plenty of people do this by hand, rubbing it with their fingers):

1. In the bowl of a food processor, combine flour, sugar, and salt; pulse to combine. Add butter, and pulse until the mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds.
2. With the machine running, add about half the water through the feed tube in a slow, steady stream; stop when the dough holds together without turning wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of dough together; if it is still too crumbly, then add a bit more water, one tablespoon at a time.
3. Divide the dough ball into two, and flatten each half into a rough disk. Wrap each disk in plastic wrap, and chill for at minimum one hour (this allows the water to fully hydrate the dough, making for a more cohesive product that’s easier to roll out).
4. Roll it into the desired shape and press into a pie dish of your choice.

What’s your favourite pie recipe?  Watch out tomorrow for a recipe for Lemon Meringue Pie that uses this pie crust.