Today I made my rhubarb pie recipe, and for the first time I made pie crust from scratch. I’ll admit it was kind of a pain in the butt, but it tasted much better than the store bought pie crusts I normally use!
This is what Oliver looks like when he is scheming.
Flaky Butter Pie Crust (adapted from allrecipes.com)
This recipe makes one 9″ pie crust. Double it if you need a bottom crust and a top crust.
1 1/4 cups all purpose flour
1/4 teaspoon salt
1/2 cup butter, chilled and diced
1/4 cup iced water
Combine the flour, salt, and butter in a food processor and pulse until it resembles coarse crumbs. Dump the mixture into a bowl and stir in the iced water one tablespoon at a time. Make sure you don’t over mix it. The dough will seem too dry and crumbly at this point, but just go with it. Squish it all together into a ball-ish shape and wrap it in plastic. Refrigerate for 4 hours or overnight.
After refrigerating, roll the dough out on a floured surface. The first roll out it will probably crumble into a floury mess (mine did), so just knead it a little and things will work better on the second try. Press the dough into a pie pan, and make whatever pie you’re craving.
By the way, this lattice pie crust tutorial is great!