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My name is Lisa and I'm a crafty girl with wanderlust working as an engineer by day. My blog chronicles projects in my home as well as pictures and stories from my travels.

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Thursday
Dec062012

Pie Crust From Scratch

It is no secret that I love pie. I'll use just about any excuse I can to make (and eat!) one. For me, one of the secrets of a good pie is having a good, homemade crust. Making a crust from scratch may seem difficult but it is actually quite quick and easy. Here is a simple pastry recipe for a two crust pie.

Ingredients List
- 2 cups flour
- 1 tsp. salt
- 3/4 cup butter, chilled and cut into pats
- 5-6 Tbsp. cold water

Pastry Directions
- Stir together flour and salt in a bowl
- Cut in butter with a pastry blender until the mixture becomes coarse crumbs
- Sprinkle in the water a little at a time, mixing the the dough lightly with a fork after each addition
- Form dough into a ball with your hands, wrap in plastic wrap and refrigerate for at least half an hour 

Rolling Out Directions
- Divide dough into half, form into a flat disc and place on a lightly floured surface
- With a rolling pin, roll out the dough in a circle until it is 1/8" thick and about 2" larger than your pie plate
- Roll half of the circle onto your rolling pin to transfer the pastry to the pie plate
- Gently lay the bottom half of the circle on the pie plate and roll the rest over the plate
- Trim excess crust 

Tips and Tricks
- For success both your butter and your water must be very cold
- If you don't know how to use a pastry blender, you just hold the bowl with one hand, and push the blender into the dough with the other, repeating until the mixture has become coarse crumbs
- If you do not have a pastry blender you can cut in the butter by using two knives in a scissor fashion (i.e. blades crossing each other like scissors to cut the butter up)
- Don't use too much water or over mix the dough- you want it to barely hold together
- Make sure to store the dough in the refrigerator until you use it as it is much easier to work with cold dough
- To limit how much flour I need to use to prevent sticking I like to roll my dough out on parchment paper
- If you make a mistake transferring the pastry to the pie plate just roll it out again 

If you are interested, check out how to make a lattice top or use cookie cutters with your pastry to decorate your crust.

Reader Comments (1)

When I see your pie entry I cannot help but sing the pie song from the movie "Michael". Someone told me that vinegar was a trick key ingredient in her pastry - have you ever heard of that? II also like pie, especially cherry, but rarely if ever make it - I would eat way too many slices and then I would be way too chubby. But I have written down your step by step instructions for the day when I will be better at sharing the pie. :-)

December 7, 2012 | Unregistered CommenterMary-Lou

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