Friday, October 14, 2011

Friday Food Craft: Phenomenal Pie Crust

It's Friday again already, and I am back with another yummy food craft! I'm still on a kick for the cold weather comfort recipes (it was extra cold and rainy again here last night) so I thought I would share with you my husband's recipe for a super flaky pie crust that can be used with both sweet and savory pies! That's right you can use it to cover pot pies and turn around to use the scraps for apple turnovers for dessert! It's also pretty easy!

You will need:

2 cups flour
1 large pinch of salt
1 1/3 cups cold unsalted butter, cut into about Tablespoon size pieces
about 2/3 cups water (we usually need slightly less than 2/3 cup before the dough comes together)

food processor

In your food processor, pulse together your flour salt and butter until you have pretty uniform "pebbles" of butter, about pea sized. Then, add your water at a slow drizzle while the processor is on a low speed, stop once your dough has just come together away from the sides of your food processor.

Form into a disc and refrigerate for 30 minutes before rolling out, you will still have fairly large chunks of butter mixed throughout. This is a GREAT thing as it will result in yummy, flaky layers almost like puff pastry. YUM!

After 30 minutes remove from refrigerator and place onto a floured surface to roll. You will want to roll it to 1/8"-1/4 " thick. Then use it for the application of your choice: top your favorite stew or casserole for a yummy pot pie, cut up some fruit and make a fruit pie (I generally go for apples mmmmm), make some turnovers, put some lemon curd between two layers for lemony pop tart treats, cut circle from your dough-add filling and fold to make little hand pies!- the possibilities are limitless.

Bake at 350 degrees for about 45 minutes (for a whole pie) until the crust is golden brown. For smaller applications I would check after about 30 minutes to see if it is done.

*To make the apple turnovers I have pictured above I used about 1/3 of the above dough recipe (leftovers from dinner) along with 2 apples, some cinnamon, a tablespoon of sugar and an extra dot of butter each (I would also recommend using a fork to close your turnovers as I did not so mine came apart a bit, I was in a hurry for flaky apple goodness!).


  1. What a yummy looking pie crust! I agree; it has a definite puff pastry look to it. I bet it made a wonderful turnover

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