For quite a while now I’ve been making my own pie crusts. I was half tempted to do the buy-one-get-one-free deal for the organic ones at Whole Foods last week. There’ s something about making your own. I feel proud and my kids always gobble it up. I tried the whole shortening recipe but I like the idea of using butter instead. Of course I used all organic ingredients to make it organic.
- 1 1/4 cups all-purpose flour
- 8 Tbsp (1 stick) unsalted butter
- 1/2 teaspoon salt
- 1/2 teaspoon sugar (increase to 1 1/2 teaspoons if for a sweet recipe)
- 4 to 6 Tbsp ice water, make sure it’s very cold
- First start by cutting up the butter, place in freezer for 15 minutes until butter is cold.
- Next put flour, salt and sugar in a food processor (I use my Ninja, you could also use a stand mixer)
- Add butter and pulse 6 to 8 times, until mixture resembles a crumbly mixture. Add (very cold) water 1 Tablespoon at a time, pulsing until mixture just begins to clump together. You should be able to pinch some of the crumbly dough and it holds together, it’s ready, if not, add a little more water and pulse again.
- Remove the crumbly mixture and place it on a surface to shape it into a disc. Do not over-knead the dough! You need to be able to see little bits of butter. These pieces of butter are what will allow the result crust to be flaky. Sprinkle the disc with a little flour on all sides.
- Wrap the disc in plastic wrap and refrigerate at least 1 hour.
- Remove crust from fridge and let sit at room temperature for 5-10 minutes. Roll out on flour covered surface.
The perfect pie dough for your pumpkin pies, or any pie for that matter!