The only pie crust recipe you'll ever need
My family loves pie, and I usually bake at least two a week, plus quiche and pot pies.
Whenever I make pie crusts, I'll make a big batch (at least 6 or so) and keep in the freezer. This recipe yields two, which is perfect to make ahead for two quiches for Sunday brunch, a couple pumpkin pies, one apple pie or a pot pie for last minute dinner.
This recipe has never failed me. If I have whey on hand, I'll sub it instead of water.
Ingredients
2 1/2 cups of flour, divided
1 tsp salt
1 tbsp sugar
1 cup of ice cold butter (two sticks). I like to keep a bunch of butter in the freezer for this recipe
ice cold water
Method
Using a food processor, pulse 1 1/2 cups of flour with your sugar and salt.
Add your butter and pulse, until little pebbles form of butter coated in flour
Add your remaining cup of flour and pulse
With the food processor on LOW, slooooooowly add in your water until the dough comes together
On a floured surface, form into a ball, cut in half and then flatten in to two discs, wrap in plastic and store in the freezer for 30 minutes or the fridge for 3 hours before using. It will keep in the fridge for 3-4 days, the freezer about three months
Happy baking!
