Everyone need to have a basic pie crust recipe in their recipe box. This version of pie crust is super easy to make. I cut out some of the unnecessary steps you'll find in other pie crust recipes and guests what?!? It turns out just as good. Don't worry about it being perfect. If a piece of the crust after you put in the pan doesn't reach over the edge just take a scrap pie of crust and patch it.
This is the same recipe I used for the my Delicious Harvest Apple Pie. It's the recipe I use for all my pies.
I hope it makes you more daring in your baking and makes the saying " as easy as pie" become a reality for you.
Easy Pie Crust Recipe
makes 2 bottom crusts or 1 bottom and 1 top crust
- 1 1/2 cup of unbleached all purpose flour
- 1/2 cup of room temperature butter
- 1/2 teaspoon of sea salt
- 2 tablespoons of cold water
In a food processor add all ingredients. Pulse on and off until blended and small pebbles of dough is formed. This can also be done with your hands.
Press dough together with hands. Forming a ball. Divide in two. Form into two balls; careful not to work the dough too much.
Place dough on a piece of parchment or wax paper tossing some flour over the top. Roll into a circle large enough to cover the pie pan; about 9-10 inches in diameter.
Place pie pan over the dough circle centering it. Flip the pie crust and plan over to put the crust into the pan. Press into pan. Using your fingers pinch the edge of crust to make a decorative pattern.
With a fork prick holes to allow pie crust to vent while baking. Chill in freezer for 20 minutes then use as instructed in pie recipe.