Simply Delicious Pastry Crust. Less Than 10 Minutes Away!
This is a simple recipe for awesome pie crust and pastry dough. I usually make a bunch of it in a single sitting for freezing. You can just double up the recipe ingredients to make more pie crust. Making the crust this way is also very quick to do, who wants to spend half a day making pie crust anyways eh?
You can substitute the butter with margarine or lard or you can do combinations to obtain that perfect flaky crust. I never use lard personally and we make our own butter from heavy cream so it gets used the most and it tastes great but is not very flaky.
Pie crust, like other types of dough, is one of those things that can be made from a wide variety of items. You could try making it with almond flour instead of wheat flour for example. This would make the crust taste much more unique.
Experiment a little and have fun with your food.
- 1 Cup (2 sticks) Chilled Butter, or Margarine or Lard but must be chilled
- 2 Cups Flour
- 1 tsp Salt
- 6 - 7 Tblspn Ice cold water
- 2 Tblspn Sugar
- Add salt and sugar to flour and blend together. Cut chilled butter or margarine into small chunks and drop into bowl with dry flour mixture. Using either a mixing bowl and mixer or a hand pastry blender, blend the butter and flour mixture together until it is fully blended and you are left with little chunks about the size of peas. Blend in water 1 Tblspn at a time until it is formed in larger chunks and slightly sticky to the touch. Seperate the mixture in half and form them into two balls roughly the same size. Wrap these balls in wax paper and refrigerate for 15 minutes.
- Prepare an area for rolling out the pastry crust and placing it into a pan(s) by washing and drying it well and covering it with a thin layer of flour. Place the pastry dough ball in the center of the prepared area and begin rolling it out with a rolling pin. (If you don't have one use a glass or some other round object that is handy and sanitary.) Once the pie crust is a couple of millimeters thick, cut off the excess and place the perfectly sized pastry dough on a piece of wax paper. You can repeat this process until all the dough is used up
- Stack each completed pastry dough on top of the last one so that there is a piece of wax paper in between each one. You can cover the top one with a piece of wax paper and freeze them just like that. Then when you need or want to make a pie or some other pastry dish you simply pull out one off the top of the stack in the freezer and replace the top piece of wax paper again and there you have it, already rolled out and ready to be used in whatever pastry dish you wish to create.
How do you get your pie crust?
This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
© 2012 Robin Olsen