I love pie! I would pick a piece of pie over cake any day. Making the perfect pie crust was always difficult for me. It seemed like it was always too crumbly. Then I came across this recipe while watching Martha Stewart several years ago. This crust has been a no-fail crust for me. I make it in batches and freeze it in little flat round circles, all ready to roll out for the next great pie.
Ingredients
For The Crust
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup cold (2 sticks) unsalted butter, cut into small pieces
- 1/4 cup ice water
To make the crust: In a food processor, combine the flour, salt, and cold butter. Pulse until the mixture is the consistency of sand. Add the water while pulsing until the mixture comes together; being sure not to overwork it. (To mix the dough by hand, combine the flour, salt, and butter in a large bowl. Add the cold water and work by hand until the mixture comes together.) Remove the dough from the food processor or bowl on a lightly floured work surface. Shape it into disk about 1/2 inch thick. Wrap in plastic and refrigerate for at least 1 hour before rolling out.Preheat the oven to 350 degrees. Butter and flour a 10-inch pie tin; set aside. On a lightly floured surface, roll out the dough. Place in pie tin, trim, and crimp the edges. Use a fork to poke holes around the sides and bottom of the crust. Chill until firm, about 20 minutes. Cover with a piece of parchment paper and fill it with dried beans. Bake until the crimped edges are firm, about 10 minutes. Remove the parchment paper and beans, and bake until the bottom is firm, about 10 minutes.Place on a parchment paper-lined baking sheet, and bake until the filling starts to bubble, 1 to 1 1/4 hours. Remove, and cool on a wire rack.This recipe came from a Blueberry Crumble Pie. The crumble part is excellent as well.
Here is a peach pie I made with this crust recipe. I love adding little decorative touches to my pies. These leaves are made with a little cookie cutter.
