|Tasty Pie Crust|
I finally made my own pie crust and I have to say it was a lot easier than I thought it would be. Not to mention the taste was 10 times better than the frozen pie shells I usually use. This took me only about 5 minutes to make and I knew exactly what was in my pie shell.
Many pie crust recipes use lard, some oil, but I wanted one with butter. I don't have any lard and didn't want to go to the store for one thing. I found a recipe that uses butter here. I used unsalted Simple Truth Organic butter that I bought at Kroger's. Although the original recipe calls for Land O' Lakes butter, I don't think it really matters what kind of butter you use.
Butter Pie Crust Recipe
2 cups all-purpose flour
1/4 teaspoon salt
2/3 cup cold
4 to 5 tablespoons cold water
Divide dough in half; shape each half into ball. Flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate.
For 1-crust pie, roll out 1 ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Fill and bake according to pie recipe directions.
For 2-crust pie, roll out remaining ball of dough on lightly floured surface into 12-inch circle. Fold dough into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Cut 5 or 6 large slits in crust. Bake according to pie recipe directions.
For baked unfilled pie shell, prepare dough as directed above for 1-crust pie. Prick crust all over with fork before baking. Bake at 475°F. for 8 to 10 minutes or until lightly browned.