For a long time pie crust scared the patooty out of me. I’m not sure why, but I always had it in my head that it was this complicated science experiment waiting to go wrong. Why risk ruining a delicious filling with my attempt at a crust when I can call up that cute little dough boy and have him make it for me?
The reason, as I recently learned, is because I can do it better. Much better. And not having to listen to all that giggling while I cook is pretty nice…
Besides, in the time it would take me to hop in the car, drive to the grocery store, resist the candy aisle, the bread aisle, the meat aisle and most importantly the cheese aisle… to finally buy the crust (no doubt along with countless other treats that caught my attention on the way to the frozen food section) I could have whipped up a fool proof crust AND saved some dough (pun intended).
And that, ladies and gents, is why we are gonna face our flaky fears and make some pie crust!
Here’s what you’re gonna need:
(This recipe makes enough for 2, 9 inch crusts)
2 1/2 cups flour (keep it out cause you might need a little bit more for rolling)
2 sticks of unsalted butter cut into small squares and chilled
6-7 tablespoons ice water
1 teaspoon of salt
1 teaspoon of sugar