During summer in Cenla, fruits are in season! Need a savory OR sweet pie crust for that Ruston peach cobbler or that Tomato Quiche? Look no further! After ample beta testing (poor us...) we've come up with the best possible savory or sweet pie dough for whatever application you may have!
Perfect Pie Crust
Active time: 15 minutes
Inactive time: 20 minutes
Makes two crusts (for either two-crust pies, or two stand-alone crusts. Freeze for up to one month)
- 1 stick (8tbsp) unsalted butter, chilled very cold and diced into cubes
- 1 1/2 cups all purpose flour plus extra for your work surface and rolling pin
- 1/2 tbsp salt
- 1/2 tbsp sugar
- 1/2 cup ice cold water, plus or minus a tablespoon.
In a food processor or in a bowl, mix together flour, salt, and sugar until well blended. Add the diced 8tbsp butter and pulse/blend until the mixture is coarse and butter is just about pea-sized. working slowly, either stream in the 1/2 cup cold water or blend into your hand-mixture in tablespoons just until the dough comes together to form a big ball. Do not overmix or your butter will begin to melt and things will get sticky.
Turn out onto a floured surface and roll into a ball. Cover with plastic wrap and chill in the refrigerator for 20 minutes until chilled completely through.
After chilling, divide dough into two pieces, and place one on floured surface. Using a rolling pin (or a chilled wine bottle... hey we've all been there) work from the center until the dough is round and approximately 1 cm thick. With floured hands, carefully transfer to pie dish, being sure to let the dough lay slack in the pan to not leave air pockets. Crimp sides with a fork, and remove excess with knife or a pair of kitchen shears. Use immediately, no pre-bake necessary.