Today is the first day at Thanksgiving Central as I start my cooking marathon. I will be serving twenty guest and that means a lot of pots on the stove. I made my pie crust today and several of you have ask me to re-post my blog on pie crust. This recipe calls for 4 ingredients, how simpler can that be? I’m making lots of pie and a peach cobbler so I need a lot of dough. You can also make this recipe in advance, and freeze it for another occasion. Please contact me if you have any questions, I will be blogging throughout the week and I will respond to you as soon as possible.

Enjoy,

MJ

#pie crust #homemade pie crust #easy pie crust

Flour, salt and cold butter.

#pie crust #easy pie crust #pie crust #easy pie crust#pie crust #homemade pie crust #easy pie crust

Ingredients:
3 cups flour
1 cup cold butter
2 tsp. salt
4-6 tbs. ice-cold water

Directions:
In a food processor, add flour, salt and butter. Pulse using dough setting until butter becomes the size of an M&M. Start adding water a little at a time pulsing in between each addition until dough starts to make a ball. Remove dough to a flat surface and separate dough and form into 3 balls. Wrap balls individually in wax paper. Refrigerate until ready to make pies. Set dough out on the counter and let soften so it will be easier to roll. Spread flour on counter and set ball of dough on the flour. Flour your hands and roll the dough around in your hands to coat the dough. Do Not over flour. Flour rolling-pin and start rolling dough until it is the size of a large circle. Lay dough over pie pan and form to pan. Work gently with the dough to prevent dough from becoming tough. Fold the edges over and form a design with your fingers. Prick the dough with a fork. Congratulations, now you are ready to pour the yummy filling inside the crust.

This recipe makes 3 pie crust.


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