For the very close Thanksgiving people that I know are doing things at the last minute, I have a fool proof and perfect pie crust that you can rustle up in no time. I don’t have photos because, hey, it’s the day before Thanksgiving and I am cooking my brains out, so you’ll have to trust me on this one.
Easy Pie Crust
- 1 cup all purpose flour
- 1 stick unsalted butter, VERY cold, but into cubes
- 1/2 teaspoon salt
- 1/4 cup ice cold water (you won’t use all of it)
That’s it! The key here is cold, cold, cold. I recommend using a food processor because it makes for quick work, and because you can chill all the parts of it. Freeze the butter, put ice cubes in the water, and yes, put the flour in the freezer before you use it. I also recommend putting the cubes in the freezer, it’s all about the cold.
Put the flour and salt in the processor and pulse 4 or 5 times to combine well. Then add all the butter, and pulse 8 – 10 times. You’ll start to see the chunks of butter become smaller and smaller, but with this recipe you will start out with a very crumbly dough, so don’t over process. After you’re satisfied the butter is incorporated enough, start to drizzle the cold water down the funnel of the processor. Pulse 4 or 5 times and see how it looks after a good few tablespoons. Try again with another drizzle, but keep the processor running now. Once you hear the motor labor and it looks more like a coalesced dough, you can turn it all out onto a floured surface. Push down with your hands and form a disc. Wrap the firmed down disc in plastic wrap and put in the fridge.
When you’re ready to use the crust, unwrap the dough and use the plastic as your surface. Dust it with flour so nothing sticks, and roll it out. As you roll it will become a pie dough, and not just a crumbly mess! Once you have the width you need, put it into the pie dish and chill again. Once it seems a bit dry and firm, fill it and bake it. I guarantee this will become your go to recipe. It makes one crust, so just double if you need a double crust.
Easy! And Happy Thanksgiving to you all!