I am going to share with you a very easy and yummy pie crust recipe, adapted from a great cook/baker friend of mine, Diane Steury. If you have ever thought you aren't "baker" enough to make your own pie crust, then think again because this recipe is for you! If you have a food processor, you are going to think that this is the coolest thing ever!!! If your food processor is still on your Wish List, a pastry blender, 2 forks, or your hands will work just fine.
I tried to outsmart my blog and put all the pictures in the correct order by making a collage, but that means you will have to do the work of correlating the instruction with the picture (but I know that I have the smartest blog readers, so it will be a piece of cake--er, pie, rather!--for you!)
Ok, here we go!
1. Assemble ingredients. You need:
- 3 cups flour
- 1 scant tsp. salt
- 1 cup cold butter
- 1/4 cup water
- 1/4 cup milk
3. Cut the two sticks of butter in chunks. This will help the cutting in and will prevent big globs of butter.
4. Place butter chunks on top of flour.
5. Cut in your butter. Pulse several times until flour and butter is a mixture of consistent-size crumbs. If doing manually, I have found that using your hands really works the best.
6. Mix water and milk together and while food processor is running, pour into the flour/butter mixture.
7. Right before your very eyes, in about 30 seconds, the dry mixture will combine with the liquid and become a ball of dough.
8. Remove dough from the bowl and divide into two balls. You have enough for a 2-crust pie, or an extra one to freeze.
See?! You did it! I am so proud of you! This dough freezes extremely well; just let come to room temperature before assembling your pie. I use this recipe for fruit pies (mine usually turn into apple pies!), as well as for chicken pot pie.