Tuesday, November 27, 2012

The Best Pie Crust Recipe

In November of 2009 Justin and I were celebrating our first Thanksgiving as a married couple, so when his parents invited us up to the cabin to celebrate, I was seriously relieved. After being a vegetarian for eight years the thought of making a whole turkey was truly overwhelming. That being said, I had to bring something to help out. So I volunteered to make pie. I'm pretty sure I made apple, pecan, and pumpkin. Now I had never made pie crust before, but being the new housewife that I was, I wasn't about to go out and buy pre-made crust!

Que my Martha Stewart magazine. The November issue had three different pie crust recipes, and I figured that Martha couldn't be bad. So I tried one of the recipes for all three pies. Everyone at Thanksgiving couldn't stop raving over my silly pies! Talk about an ego boost! I decided right then and there that I was never going to buy pie crust. It was too easy to make!

Sadly, in 2011 I lost my pie crust recipe. That year my pies were not as good; and no one said anything, but well, there was a lot of pie left over... Luckily as we were moving into our new house this year, I found the old Martha magazine! My husband basically informed me that I was going to blog about this pie crust so I wouldn't lose it ever again... that's how much he likes it!

So without further ado, the Martha Stewart Living November of 2009 recipe:
(In my words with my notes)

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"Fall Leaves" Pate Brisee
Makes one 9 inch double crust

1 teaspoon salt
1 teaspoon sugar
8 ounces (2 sticks) cold unsalted butter, cut into small pieces (cold and unsalted people!)
1/4 to 1/2 cup ice water
2 1/2 cups all-purpose flour

Put flour, sugar, and salt in food processor and pulse to mix. Add butter, and pulse again the mixture looks like it's crummy instead of flour-y.

Drizzle about 1/4 cup water into mixture. Pulse until it starts to hold together. It shouldn't be sticky.

Divide dough in half and place each half on plastic wrap (I prefer tin foil), then wrap dough and roll it out so you create two flat disks of doughy goodness. Refrigerate until firm, or even overnight.

Uncover and roll out dough. It will be about 1/8 inch thickness and will fit into a 9 inch pie plate. (Sometimes I have to use my fingers to press the edges up a bit so it fits right.) Freeze until firm.

Bake with your pie filling.

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Tada! I told you it was easy. I hope you enjoy!

1 comment:

  1. So excited about this! I really, really wanted a homemade pie crust recipe. I have always heard they were so much better than the store bought but I was too chicken to try it out! This looks easy enough!

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