Tuesday Tip #4
Pie crusts from scratch are easier than you might think! Here’s the super simple recipe I use:
3 cups flour, separated
1/2 teaspoon salt
2 sticks cold butter, cubed
1/2 cup ice water
Combine 2 1/2 cups flour and salt in a food processor. Add butter in 3-4 increments and pulse between each addition. Add ice water and pulse until dough forms.
Divide dough in half and flatten into two round disks. Wrap in plastic wrap and refrigerate for at least 1 hour.
When ready to use, roll out one disk and line pie dish with the dough. Fill with your filling of choice and bake according to pie’s recipe. Cut off any crust that overhangs the edge of the pie dish. The second disk can be rolled out and cut into strips for a lattice top, or to make a second pie!