crust

I made this blackberry pie today. I'm sure my blackberry pie recipe would be nothing new, but I decided to share my crust recipe because it's super easy and delicious.

Favorite Pie Crust

(recipe makes 1 crust; double for 2-crust pies)

Ingredients:
-2 c. all-purpose four
-1/2 tsp. salt
-2/3 chilled butter
-1/4-1/2 c. cold water
Note: I use my food processor to make crust (just recently got one of these, and it's miraculous), but I've made crust most of my life without one, so I'll include instructions for both, with special processor instructions in green. I use the little spinny-blade-thingy with my processor.



1. Sift flour and salt together into large bowl (or bowl of food processor).

2. Cut butter into 1/2 in. chunks and add to flour mixture.

3. Cut butter in with pie cutter (or pulse with processor) until mixture has the consistency of bread crumbs.

4. Add water and stir (or pulse). Start with 1/4 c. water and slowly add more until mixture retains shape when packed together with your fingers.

5. Pack mixture into a ball (if using processor, dump mixture into a bowl before doing this; I don't want to be responsible for missing fingers :).

6. Spread flour on your work surface, and roll out dough with rolling pin, sprinkling with flour and flipping occasionally to prevent sticking. Dough should be about 1/8 in. thick.

7. Fold crust into quarters (in half, then again) and position in pie pan with folded corner in the center.

8. Unfold, press into place, and finish the edge as you wish (I use the Fluted Pinched method from this page).

9. Bake according to your recipe and enjoy!