I credit my mom with teaching me how to make pies. Some time, I think around the age of 12, she took the time to demonstrate to me how to make pie dough or also called pie crust once baked, roll it, place it in the pan, put on a topper and crimp the edges. I remember her saying, “Don’t overwork the crust or it will get tough.” This was all totally new information to a preteen girl. I attended a small country grade school so we didn’t have any home economics classes. Back then, I think the only cooking show on TV was Julia Child, once a week. A girl had to depend on her mother to show her these kinds of skills.
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It was a special day that was just the two of us. One of many. She told me the pie crust recipe that she was sharing with me was a secret recipe, which was a lard-based pie crust. It was really flaky and delicious, with a distinct flavor of lard. This was the recipe I used until about ten years ago when I quit eating pork. I’ve always loved butter and so I started making a butter-based crust. It’s even more fabulous than the old fashioned lard crust!
I’m telling you, I have gotten so many compliments on this crust that I’m about to share with you. It is super flaky, so buttery and just plain melt in your mouth yummy! There is no comparison with this crust to one of those “fold out” freezer crusts. if you try to use one of those, the flavor will be bland and when anyone tries to stab the crimped edge with a fork it will be tough and fly across the plate. I cringe at the thought! It really is pretty quick and easy with a food processor and when that fork cuts right into that crimped edge you will relish in the compliments that will be showered upon you!
Enjoy!
Ani’s Real Pie Crust
Ingredients:
- 2 ½ C Organic All Purpose Wheat Flour – Gold Medal
- 1 tbsp. Pure Cane Sugar – I use either Florida Crystals Organic or Zulka, Morena
- 1 tsp. Pink Himalayan Crystal Salt – Aloha Bay
- 1 C or 8 oz. (2 sticks) Unsalted Butter
- 3 to 5 Tbsp. Ice Cold Natural Spring Water – Such as Zephyrhills or Absopure
Instructions:
Remove overwrap from butter and cut with a Butter Cutter. (This is the one that I have and it’s been one of the greatest little gadgets I’ve purchased.) Wrap butter back up loosely and place back into the fridge.
Add flour, salt, and sugar to the mixing bowl of your food processor. (One of these days I hope to get a large capacity KitchenAid one.) Pulse for a few seconds just to incorporate everything evenly.
Add one stick of cut-up butter and pulse a few times more and then repeat, adding second stick. Open food processor and push all product away from the edge with a spatula. With the Food Processor running, add your water one tablespoon at a time pulsing and stopping periodically. This won’t take more than a few seconds. It will all start to come together into one ball. STOP! It’s done.
Pour out onto plastic wrap (I use Glad brand because it doesn’t contain any plasticizers.) Separate into two portions on the wrap and make two round disks. Chill for about 15 min., but not too long or you will have to let it warm up a bit again before working with it.
