Instead of purchasing a ready pie crust full of preservatives, why not make one at home! The recipe is quite simple and easy to follow.
Butter Pie Crust
- All-Purpose Flour, 2½ cups
- Unsalted Butter, 1 cup
- Salt, 1 teaspoon
- Sugar, 1 teaspoon
- Ice Water, 4 to 8 tablespoons
- Cut the butter into ½ inch cubes and place in the refrigerator for an hour to chill.
- In a tabletop stand mixer, blend flour, salt, and sugar together.
- Add chilled cubes of butter and blend till everything mixes together into a smooth crumble.
- Add 1 tablespoon of water at a time and keep mixing till the flour begins to clump together.
- After about 3 to 4 tablespoons of water, turn the mixer off, and touch the dough to check if the dough has come together.
- Scrape the sides of the mixer and remove the dough from the machine. Divide it into 2 sections.
- Knead the dough for a couple of minutes to combine the dough properly.
- Wrap each section with plastic wrap and let it refrigerate for an hour.
- After an hour, remove dough from the refrigerator and let it sit aside at room temperature for 10 to 15 minutes. This will help roll out the dough easily.
- Using a rolling pin, start rolling the dough out to about 12" wide and ⅛" thick.
- Place the pie dish on your work station and gently lift the dough to place it over it.
- Trim off excess dough with a kitchen knife, leaving just about ½" edge on the side.
Pumpkin Pie Crust
- Whole Wheat Pastry Flour, ¾ cup
- All-Purpose Flour, ½ cup
- Sugar, 1 teaspoon
- Salt, ½ teaspoon
- Cold Unsalted Butter (cut into small pieces), 2 tablespoons
- Reduced-fat Sour Cream, 2 tablespoons
- Canola Oil, 2 tablespoons
- In a tabletop stand mixer, blend wheat flour, all-purpose flour, sugar, and salt along with butter to make the dough.
- Once the butter incorporates completely, turn the mixer off to scrape the sides. Turn it back on to add sour cream and oil in.
- After a few minutes, the dough should be ready. Remove it from the mixer and place it on your work station.
- Knead the dough for a few minutes till it binds together.
- Add some dry flour to the dough if it sticks to the table.
- Now shape the dough into 5" round discs, cover with plastic wrap, and refrigerate for an hour.
- Remove the dough from the refrigerator and let it stand at room temperature for about 5 to 10 minutes.
- Roll the dough between sheets of wax paper into a 13" circle.
- Remove the top sheet and invert the dough into a 9" pie dish.
- Peel the wax paper off the other side and trim the crust with a kitchen knife.
- Tuck the overhanging crust under forming a double thick edge.