Fall is practically upon us, which means pie season is also here (at least for me!)
There nothing in the world that can compare to homemade pie crust. Yes, it is a little bit more effort than say, buying a pre-formed pie crust or even one of those handy refrigerated roll-out crusts, but believe me when I tell you it is totally worth it. a.) it is much cheaper than all of the pre-made options and b.) the taste is divine.
I use an awesome Pate Brisee recipe given to me by my very close friend Martha Stewart. (wink) Her recipes–labor intensive as they may be–are always divine. Her Cookies cookbook is pure genius–my all-time favorite cookbook–and if you want some incredible ideas for pie fillings, check out New Pies and Tarts. The woman is simply amazing. Martha, I bow to you!
1. The first thing you want to make sure you do is thoroughly chill all your ingredients! If you don’t store it there already, put your flour in your (very cold) refrigerator for several hours before making your dough. The colder everything is, the flakier (and more delicious) your crust will be!
2. Next, combine dry ingredients in your food processor and blend well. Cut your very chilled butter into small chunks, then add to flour mixture.
3. Pulse food processor for 5 or so seconds until the mixture “resembles course meal” (according to Martha.)
4. Slowly pour in ICE COLD water while food processor is running.
5. As SOON as the dough starts to clump up, STOP pouring in more water. This will happen fast!
6. Separate dough into two equal parts. Flatten into discs & refrigerate for at least one hour or overnight.
7. Once dough has chilled, roll out to desired thickness using heavy rolling pin on a well-floured surface.
8. Place crust in pie plate & fill as desired. For this particular crust, I did a savory Vegetarian Quiche filling, but it works just as well for sweet pies. Enjoy!
So tell me, what’s your favorite kind of pie? Do you prefer to make it yourself? Have a favorite recipe you’d like to share? I’d love to hear it!
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Erin September 14, 2011 at 5:31 pm
Thank you so much for this recipe. I am not a very good pie maker (tried once and was a complete disaster) but I love pecan pie, chocolate pies, and easy cheesecake.
Ruth September 15, 2011 at 7:18 am
Pecan pie is one of my favorites too!
Rebecca September 14, 2011 at 5:32 pm
I am a sucker for mini pie pans or tart pans. My step dad has quite the green thumb and grows beautiful tomatoes and rhubarb in their yard. I love making mini tomato & fontina tarts, as well as fresh berry rhubarb pie. One thing I have not been able to figure out though since moving to the South from the Northeast is how to keep the KITCHEN cool enough for dough – the ingredients start cold but by the time it’s formed into a ball it’s a sweaty, moisture mess.
Joy September 15, 2011 at 2:14 am
My mother-in-law shared her pie crust recipe with me years ago. It is delicious and simple to make. I have taught all 3 of my kids (9, 13, 15 years old) to make it. My 13 year old son seems to have a knack for making pie crust. He won “Overall Food Demonstrator” in our county 4H show this year. It was his first time ever participating in a food demonstration. He did an awesome job!
Our family favorite pie is my mother-in-law’s Chocolate Chip Pie:)
Ruth September 15, 2011 at 7:17 am
Chocolate chip pie = YUM!
That’s awesome that you are teaching all your kids to bake. It will serve them well!
Olenka September 15, 2011 at 4:45 pm
This looks so easy! I would prefer to make my own instead of buying them from the store.. But do you have a printable version? I know asking alot here lol But have to ask before preparing it in a document myself lol
Thank you so much for all the inspiration you keep giving us all!!
Ruth September 15, 2011 at 6:33 pm
Do you mean a printable version of this post or the recipe?
olenka September 16, 2011 at 10:36 am
the recipe 80)
Ruth September 17, 2011 at 12:18 am
The Pate Brisee link in the post will bring you to Martha Stewart’s recipe & I think there is a printable version.
olenka September 18, 2011 at 11:43 am
Got it!! Thank you. I feel super dumb now lol. But appreciate you pointing that out to me!
Ruth September 19, 2011 at 8:22 pm
No problem. Don’t feel dumb, it wasn’t obvious. I should’ve linked the word ‘recipe’ too!
Claire September 19, 2011 at 1:15 am
This has been my favorite “go to” pie crust recipe for years. I started using it in 2000 after getting The MSL Cookbook and I use it for all of my tarts, mini tarts, pies, etc. It’s pretty perfect!
Ruth September 19, 2011 at 8:22 pm
I agree!