Tis’ the season for baking pies! And I have the easiest and best tasting pie crust for you today. I have used it for years….with both sweet and savory pies and it works perfectly every single time. And it really is fast to make up a batch (or three)!
Each recipe below makes two pie crusts. I usually make up three batches for my family for a holiday….so it’s two pumpkin pies, one apple pie and one cherry to make everyone happy over here. I have a 9 year old that saved his whole Thanksgiving so he could eat pumpkin pie. He loves it so much! And I am the cherry or apple fan….I am not the biggest pumpkin pie eater.
Here is the recipe below.
- 2 1/2 cups of AP flour
- 1 cup butter
- 1 teaspoon of salt
- 1 Tablespoon of sugar
- 1/4-1/2 cups of ice-cold water (put some ice cubes in it!)
- Place butter and flour in a bowl and using a pastry cutter or two forks, cut the butter into the flour. There should be both smaller and bigger chunks of butter.
- Add salt and sugar.
- Slowly add ice-water one tablespoon at a time until the dough is firm but not sticky. Do not over mix.
- Flour counter and roll dough into one ball. Cut in half.
- Let rest in the fridge for 10-15 minutes (I usually make the next batch while the first is resting.)
- Roll out each pie crust and add fillings. Bake at 350 according to pie filling directions.
I am not a fancy pie baker (I wish I could do an amazing lattice!) but an easy trick for the apple and cherry pies is to roll out the pie dough into a circle and then use a small cookie cutter (a leaf in my case) to cut out the holes for the pie crust. It works every time!
Happy pie making this season!