Quick Tip: Pie Crust

Put down the frozen pie crust...and walk....away. 

I know, I know, it's incredibly easy and convenient to pick up a Sandra Lee Pie Crust from the Frozen section at your local Walmart. And, yes, baking from scratch can be time consuming. 

But I promise you, pie crust is a simple thing to make. Plus, it tastes ten times better than the store bought stuff. (How else are you going to get chunks of cold butter in your crust?). 

What You Will Need for 2 Pie Crusts: 

- 2 1/2 cups of All Purpose Flour 

- 8 oz (or 2 sticks) cubed butter, very cold

- 1/2 cup of very cold water 

- 1 tsp salt (kosher is preferred) 

- 1 tbs sugar 

What To Do: 

- If you are using a food processor, you do not need to whisk. Simply combine the flour, salt and sugar. Pulse to mix. 

- Add in the cold butter. I suggest as cubing your butter and putting it into the fridge while you prepare the rest of the ingredients. Same with the water! 

- Pulse the butter at 10-20 second intervals until the mixture is coarse and crumbly.

- Only now should you take your water out of the fridge and add it to the mixture. Make sure your processor is on a low speed and slowly stream the water in. 

- Your dough should be slightly sticky and not crumbly at all.

- Do try to avoid over mixing, your dough should come together in just a few minutes. Keeping the dough cold is an absolute must. 

- Pat the finished dough into two discs and cover completely with saran wrap. 

- Keep your dough in the fridge (for up to a week) until ready to use.