Perfect (with a little practice) Pie Crust

Makes 2 crusts

 

 

 

 

all-purpose flour

 

 

1 tsp salt

 

1-2 tsp sugar

 

2 sticks unsalted butter

 

¼ cup ice water (Use a little less it's forming a ball sooner, use a little more Only if absolutely necessary!)

 

  

 

1. My pie crusts never turn out right when I'm in a rush or if I don't feel like doing it- So make sure you're having fun with it!  Remember: No matter what happens between now & then, there will be pie when you're done! 
2. Make sure your house/kitchen is as cool as possible.
3. Measure out the flour, salt & sugar into a Ziploc bag & put it in the freezer (for 20 min. or longer)
4. Cut up the butter into small cubes, put on a paper plate & loosely cover w/plastic wrap.  Put it in freezer (for about 20 min. not much longer or it gets too hard to work with)
5. In the bowl of a food processor, pulse the frozen butter for a few seconds to break it up into tiny pieces (wear ear plugs- this is LOUD!).
6.  Add the flour, salt & sugar and process until the mixture looks like coarse meal (8 to 10 seconds).
7. With machine running, add ice water slowly & steadily through the feed tube. (The less water you use the better, but the dough must hold together in 1 ball- this takes a little practice to get it just right).
8. Pulse until dough holds together in one ball without being at all wet or sticky (it still has kind of a dry, dusty look to it); be careful not to process more than 30 seconds.
9. To test the dough, squeeze a small amount together: If it is too dry & crumbly, add more ice water, (just 1 tablespoon at a time).
10. Divide the dough in half & wrap each piece tightly in plastic wrap (shape them into round, flat discs.)
11. Refrigerate the dough balls for at least 1 hour.
12. As long as you follow the steps pretty closely, even if it doesn't turn out exactly perfect, this crust always tastes good!  Homemade pie always tastes good!

 

Some Extra Tips for Baking Pie & Making a Filing

 

Combine these ingredients for a mixed berry pie filing;

Rolling out the crust;

 

When the dough balls are done resting in the refridgerator for 1 hour, roll out your bottom crust.  Don't hesitate to stop what you're doing at any time during this process & return the partially rolled out crust back to the refrigerator to chill if it is getting at all warm.  Once the crust is rolled out, gently place it in the pie dish, press it against the edges, trim excess crust from around the edges.  Use a fork to punch a fewholes in the bottom & sides of the crust.  Spinkle some tapioca balls on the bottom crust before adding the filing (to prevent soggy crust).  Before adding the filing or rolling out the top crust place your pie dish/bottom crust in the fridge to chill while you roll out the top crust.  Add the filing, place your top crust on the pie, trim & tuck the edges under & cut a few pretty vent holes on top.

 

Baking the pie;

Bake the pie in the bottom 1/3 of the oven at 425 for 20 minutes.  Reduce the temperature to 350 & bake in the middle of the oven for 40-50 minutes.  Enjoy your awesome HOMEMADE pie!!

 

Stephanie Troutner

WeirdWoollyDesigns.Etsy.com

 

 

 

 

 

1. 4 cups total of cut up mixed fruit (stawberries, blueberries & pitted cherries)
2. Take 2 cups of the cut up fruit & mash it (to release extra juice)
3. Add 3/4 to 1 cup of sugar (1 cup makes a very sweet filing & I sometimes even use a little less than 3/4 cup of sugar)
4. Add 1/4 cup of tapioca (I use Reese brand, small pearl tapioca) I like the look & texture of tapioca in pie filing.  You can substitute corn starch or flour if you don't like tapioca.