It took me well into adulthood to appreciate a pie. I could always handle graham cracker crust pies like cheesecake or key lime, but never really longed for the doughy goodness of the hand-rolled variety. That is until I started making my own. Of course, my pie making skills came by the assistance of Pillsbury. You know what I’m talking about, the pre-made, pre-folded kind you get near the milk and cheese in the grocery store. Or even the pre-panned frozen variety that you just fill and bake. Don’t get me wrong, those are yummy, and it’s next to near effortless. But there is something far more satisfying and wholesome about making your own pie crust. And good news—it’s really NOT that hard. Considering all it takes are 4 ingredients, a few minutes spent in the fridge, and a little counter space, you’re pretty much set if you want to make your own.
Flaky Pie Crust
1 1/8 cups (5 oz) all purpose flour, plus some for dusting work surface
½ tsp salt
1 tsp sugar
1 stick (8 tbsp) cold, unsalted butter, cut into 8 or more pieces
About 3 tbsp ice water, plus more if necessary
I am not a food processor kind of gal. All my pies are made by hand, elbow grease and all. A few good tools to have on hand for this are a big bowl, a pastry blender (see below) or a couple of forks, a wooden spoon or spatula, and plastic wrap—simple so far!
Combine the flour, salt, and sugar in a large bowl and mix together until blended. Drop in the butter chunks, and using your pastry blender (or two forks), press/mix the mixture until it looks crumbly, similar to cornmeal. Sprinkle 3 tablespoons of the ice water over the mixture, and using the wooden spoon or spatula gather the mixture into a ball. If it seems dry, add more water ½ tbsp at a time. Once the mixture is in a ball, wrap it loosely in plastic wrap and flatten it into a disk, about 1 ½ inches flat. Place it in the fridge for at least 30 mins—this makes it a lot easier to roll out.