Perfect Pie Crust

At last, I have successfully made pie crust. I know, I can already hear the majority of you balking at me saying, “Pie crusts are so easy! How could it take you so long?!?!” If you’re saying that right now. This post is not for you. But, if you’re like me and your crust always turns too brown around the edges or your crust shrinks into the center of the pan, or you simply haven’t found a good recipe, READ ON!

First of all, my recipe.I love it simply because it doesn’t call for shortening (which has partially hydrogenated oils…a big no-no) and works just as great.

3/4 cup butter

2 1/2 cup flour

1 1/4 teaspoon salt

approximately 8-10 Tablespoons of water

Combine the first 3 ingredients. Then, slowly add water until it creates a dough. This dough should not be sticky, but not dry either. The point at which you lose stickiness is just the right point.

Wrap in plastic wrap and put in refrigerator for 30 minutes. Remove and roll out on floured surface to desired thickness (1/8 inch about). Line pie tin. Remove excess edges. Prick with a fork. Flare edges as desired. Cook in preheated 400 degree oven for approximately 10 minutes. (15-20 minutes if lining with foil…see below)

That’s the recipe. But, don’t forget this tip!!!!!

Before placing in the oven, place a double layer of regular tin foil (or a single layer of heavy duty foil) over the pie, pushing it down in the center, so it completely lines the crust and edges. This trick will take care of all shrinking and over-browning of the edges. It works wonders! No more trying to get tin foil to stay in a circle covering only the edges and no more puffy crust on the bottom. Just one note: This will add a few more minutes to your cook time.

Congratulations!! You made a pie crust without getting frustrated with it! Today was my first day, too!