I’ve spent a lot of time making simple recipes for my family. One of my not so favorite types of recipes to make is pies. Making the pie crust has always been a challenge for me. Either the butter is not cold enough or the crust falls apart and is overworked. Well, after yesterday, I think I may have overcome that pie crust obstacle. I’ll try the recipe again with a blueberry pie but for someone who doesn’t make pies as often, I think I did pretty good.
Growing up on an apple orchard, apple pie has always been my favorite. There’s nothing better than an apple pie made with Gravenstein apples. My first attempt with this recipe, I made an apple pie with a crumb topping that turned out delicious. I used Granny Smith apples because that’s what I had on hand.
The pie crust was made simply with flour, butter, salt, water and lots of elbow grease. You really get a workout with the pastry cutter. 🙂
This recipe is so easy, even the kids can help me make it. As the kids say, this is Mom’s Perfect Pie Crust. Our daughter was my kitchen helper and I think she did a great job with this crust. (pictured below.)
For the perfect flaky pie crust: Cut the butter into cubes and freeze, at least 15 minutes, best over an hour or even overnight.
Mom’s Perfect Pie Crust
1 cup all purpose flour
1/2 cup butter
1/2 teaspoon salt
1 Tablespoon cold water
- Cut butter into chuncks. Place butter in a small prep bowl and place in freezer for at least 15 minutes. Longer is better (see tips on perfect flaky pie crust.)
- In medium bowl, combine flour, butter and salt with a pastry blender. This is where the elbow grease comes in. (lol)
- Work these ingredients together until they form pea-sized crumbs.
- Quickly stir in cold water and combine until a dough forms.
- Pat into a pie plate, pushing the dough thin and up the sides.
Place filling inside. If you are making a custard type pie (banana, lemon meringue, chocolate, etc.) pre-bake pie crust 10-15, minutes or until lightly brown in a 350 degree oven. Let cool and fill with custard filling.
Have a favorite pie? How about a pie crust tip you’d like to share?