Homemade Pie Crust…seems to be one of those skills in baking that you’ve either got, or not. I always assumed that anyway–not sure why. However, if I can master homemade pie crust? You definitely can too! It’s actually pretty simple.
5 Cups Flour (I love Wheat Montana’s Prairie Gold Flour)
2 t. Sea Salt
2 C Butter (4 Sticks—must be COLD, cut up into tiny pea-sized pieces)
½ – 1 Cup of COLD Water
Mix all ingredients by hand (or if you have a STRONG mixer), reserving ½ Cup of water. The mixture will be dry. Add more cold water as needed to form ball of dough. This takes some muscle! You will probably see little solid flecks of butter in your dough, no worries, it’s supposed to be that way! Divide your dough in 2 balls. Chill in fridge 1 hour. (I will often times make a bulk batch, and freeze those balls of dough in zipper type freezer bags. This dough freezes great!)
Roll your pie crust out on a floured surface, to your preferred thickness. Place in your pie pan, taking your time to clean up the edges that drape over the pie pan. Pour in your pie filling (allow room for pie to bake-do not fill up to the very top lip of your pie pan) and follow baking instructions for your pie. If you were just baking the crust only, bake @ 425 F for 12-15 minutes for a pre-baked crust.
This is truly the perfect pie crust! No Lard. No Crisco. Real food! It is delicious with dessert pies, pot pies–even fried up into little hand held fruit pies!