Easy Pie Crust

By srumbel

I thought I would share my great grandmother’s recipe for Easy Pie Crust. Now her recipe was for bulk pies. She sort of jotted it down but for the most part she worked off memory. However – I was able to break it down to what a normal recipe would be for the regular person making just one pie. It’s perfect every single time.
from kleinworthco.com

Ingredients

• 1-1/4 c all purpose flour
• 1/4 tsp salt
• 1/2 tsp granulated sugar
• 1/2 cup cold butter (1 stick) cut into cubes)
• 1/4 cup ice water
• Recipe is for 1 bottom crust. You can easily double this for a top & bottom or continue doubling on the number of pies you are making.

Preparation

Step 1

Combine flour, salt, sugar & butter in large bowl.
With a pastry cutter start working the butter into the dry ingredients until it looks like crumbles.
You can also use 2 butter knives & cross them through the ingredients to combine
Once you have reached a crumbly texture add water
Work it together with your hands pressing & lightly kneading it together until you have a moist ball that holds together well.
On a well floured surface - place dough
Flour your rolling pin & start working from the center pushing outward in all directions
Once you have stretched the dough large enough to fill your pie plate - transfer to your plate.
Flute your edges.
If you are baking this pie & filling afterwards - Poke holes in bottom of crust with a fork & bake at 425 degrees conventional/ 400 convection for approximately 15 minutes.
Baking time is just for crust. If you are filling the pie before baking - do not poke holes in crust.
Baking times will vary depending on your bake-in filling.