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Tuesday, January 25, 2011

Homemade Pie Crust

Now, as you all have seen on this blog, there are some pretty good store-bought versions of pie crust floating around these days, and I myself can attest to their ease of use and deliciousness. However, I am also here to bear witness that making pie crust on your own is not hard- in fact, it's easy and takes under 10 minutes. So, if you've never tried it, please try to make some homemade crust- you can use it for almost anything and the sense of accomplishment is huge!

This recipe comes from the Mennonite Community Cookbook, of which I have been passed down a version. It's simple and can be turned savory or sweet, though I'm sure you all know I'm a little more inclined to the sweet! This recipe is for two 9-inch pie crusts, so that you can make a pie with crust on the top and bottom, or two open-face pies. I used one of the crusts today to make another Shoo-fly pie, and either tomorrow or the next day, I'm going to use the other one to make some delicious apple pie- I'm already excited!

Here are the simple ingredients!

Here's the crust, kneaded into a ball- don't overwork it!

The crust divided in two, ready to chill in the fridge for a little while.

And here's the finished crust in the pan! Feel free to use for whatever purpose you would like- it'll be light and crisp and buttery, so enjoy!

Pie Crust (makes 2)
-2 1/4 cup flour
-1/2 teaspoon salt
-2/3 cup butter (10 2/3 tablespoons)
-1/3 cup cold water (or more if needed)
Mix the flour and salt. Cut in the butter until the mixture resembles crumbs, but not too fine. Pour on the cold water and knead the crust together until it forms a ball. Add a little more water if you crust won't form up. Split your worked ball of crust into two, make them into balls, and chill for a few hours before using- makes it much easier to roll them out!

Savor it!
love, rue

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