Mama Baker's Homemade Pie Crust
Featured Pinch Tips Video
all purpose flour
unsalted butter, very cold and cut into cubes
3Combine flour, salt and sugar in your food processor, and pulse to mix.
4Put all butter in there and pulse 10 or so times.
5You will have a coarse type of mixture. It will be crumbly and we want it to stay this way.
6While you are pulsing your crust slowly add a little water at a time, checking after every 1 or 2 tablespoons of ice cold water. When it looks like this you are where you should be!
7Pour it out on a clean dry surface and it will be a pile like this
8You can press your hand down on the crust to start putting it together.
9Work it fast and make a large ball.
10Cut in to two. Wrap in cling wrap and put in fridge for at least an hour, but up to a couple days.
You see three here because I made the recipe one time, then halved it for a third pie.
11Take your crust out and let it rest for a few minutes, in the meantime flour your surface and prepare to roll.
12roll your dough a little bigger than your pan 12 or 13 inches or so.
13Here are two of the three pie crusts.
14I'm doing two pumpkin and one sweet potato.
15After baking in a 425 degree oven for 15 minutes, then 50 minutes in a 350 degree oven.
16Just one more picture of the two. I'll add the sweet potato later. I wished I wrote down recipe, I just threw it together.
Originally Posted: Thu, Nov 22, 2012