It dawned on me the other day, that I've shared a few pies here, but failed to share my No Fail Pie Crust recipe. I know that pie crusts can be bought fairly cheap at the grocery, but when dollars count, making a homemade
crust can stretch those dollars a bit further. Not to mention this pie crust is a bit tasty! I like the added factor of preparing my fluted edges to go with certain pies, kind of like my own signature.
Most of us have flour and butter or margarine around, so a pie can be made with many pantry ingredients that are already handy. I'll be mentioning various recipes in future blogs.
1 cup flour
1/4 tsp. salt
1/2 tsp sugar
pinch of baking powder
3 tbs. butter or margarine
3-5 tbs. ice water
squirt of lemon juice
Make sure butter is cold! Add dry ingredients in a mixing bowl and mix gently. Cut butter
into small cubes and place 1/2 of the cubes in the bowl. Begin cutting in the
butter with your fingertips until mixture resembles coarse crumbs. Add the rest
of the butter and cut in again making the flour mixture the size of small peas.
Squeeze a tad of lemon juice on (cuts down on gluten) and begin adding ice water
slowly until it reaches a moist ball. Cover and refrigerate for 30 minutes. Take
out and roll out crust to fit your pie.
crust can stretch those dollars a bit further. Not to mention this pie crust is a bit tasty! I like the added factor of preparing my fluted edges to go with certain pies, kind of like my own signature.
Most of us have flour and butter or margarine around, so a pie can be made with many pantry ingredients that are already handy. I'll be mentioning various recipes in future blogs.
1 cup flour
1/4 tsp. salt
1/2 tsp sugar
pinch of baking powder
3 tbs. butter or margarine
3-5 tbs. ice water
squirt of lemon juice
Make sure butter is cold! Add dry ingredients in a mixing bowl and mix gently. Cut butter
into small cubes and place 1/2 of the cubes in the bowl. Begin cutting in the
butter with your fingertips until mixture resembles coarse crumbs. Add the rest
of the butter and cut in again making the flour mixture the size of small peas.
Squeeze a tad of lemon juice on (cuts down on gluten) and begin adding ice water
slowly until it reaches a moist ball. Cover and refrigerate for 30 minutes. Take
out and roll out crust to fit your pie.
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