The Perfect Pie Crust

The list of ingredients are as basic as you get - but making pie crust well... it's not always so simple.

Striking that perfect mix of flaky and firm can be tricky, but once you get they hang of it, well, what is they say... it's as easy as pie! 😉

And so worth the 'from-scratch' effort!

pie ingredients2

1-1/2 cups all-purpose flour

1 teaspoon salt

1 teaspoon sugar

1 cup cold butter

1/4 cup cold water


In a small bowl, combine flour, salt and sugar. Cut in butter until mixture ensembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate 1 hour or until easy to handle.

Preheat oven to 400°. On a lightly floured surface, roll out half of the dough to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate.

Serving and Tips

redandwhitecheck long The edges tend to cook faster, so to keep from getting too dark, cover edges loosely with foil

If baking crust with the filling, bake 20 minutes. Reduce heat to 350°; remove foil. Bake 40-45 minutes or until crust is golden brown and filling is bubbly.

For a flaky pie crust, mix until the dough forms large pieces. It should hold together when you squeeze it, with some dry crumbly bits remaining around the edges. If it seems too dry, add a little more liquid

To roll out pie dough, place between two sheets of lightly floured wax or parchment paper. Roll from the centre to the edge, rotating the dough a quarter turn after each movement for an even, round crust

To safely transfer dough, position a lightly floured rolling pin at the top of the circle of pastry. Gently roll the dough around the rolling pin, flouring if needed to prevent sticking.


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