I was in charge of pies for our Thanksgiving dinner this year (I'll say it now, and I'll say it again - my first one home after 4 years away!), and I made a pumpkin and a chocolate pudding pie. For both, I used a recipe for a pie crust I found on SK that was AMAZING. I mean, buttery, a little sweet, flaky. And I'm definitely no pie crust aficionado. In fact, I really haven't ever made it before for a sweet pie. It was easy and delicious and foolproof, pretty much. I would note that it is a good idea to put a baking sheet below the pie in the oven because it will drip, and my mom mentioned that it is good to fold the crust over the pie pan to make sure it doesn't shrink up, which did happen to me with crust #1.
Makes enough dough for one double-, or two single-crust pies.
2 1/2 cups flour
1 tablespoon sugar
1 teaspoon salt
2 sticks (8 ounces, 16 tablespoons or 1 cup) unsalted butter, very cold
Gather your ingredients: Fill a one cup liquid measuring cup with water, and drop in a few ice cubes; set it aside. In a large bowl — I like to use a very wide one, so I can get my hands in — whisk together 2 1/2 cups flour, 1 tablespoon of sugar and a teaspoon of salt. Dice two sticks (8 ounces or 1 cup) of very cold unsalted butter into 1/2-inch pieces. Get out your pastry blender.
Make your mix: Sprinkle the butter cubes over the flour and begin working them in with the pastry blender, using it to scoop and redistribute the mixture as needed so all parts are worked evenly. When all of the butter pieces are the size of tiny peas — this won’t take long — stop. Yes, even if it looks uneven; you’ll thank me later.
Nutritional information (1/2 of recipe or 1 crust)
1335 total calories
92g total fat
122g total carbs
16g protein
Nutritional information (1/16 recipe, or 1/8 of a single crust pie)
167 total calories
11g total fat
15g total carbs
2g protein
Makes enough dough for one double-, or two single-crust pies.
2 1/2 cups flour
1 tablespoon sugar
1 teaspoon salt
2 sticks (8 ounces, 16 tablespoons or 1 cup) unsalted butter, very cold
Gather your ingredients: Fill a one cup liquid measuring cup with water, and drop in a few ice cubes; set it aside. In a large bowl — I like to use a very wide one, so I can get my hands in — whisk together 2 1/2 cups flour, 1 tablespoon of sugar and a teaspoon of salt. Dice two sticks (8 ounces or 1 cup) of very cold unsalted butter into 1/2-inch pieces. Get out your pastry blender.
Make your mix: Sprinkle the butter cubes over the flour and begin working them in with the pastry blender, using it to scoop and redistribute the mixture as needed so all parts are worked evenly. When all of the butter pieces are the size of tiny peas — this won’t take long — stop. Yes, even if it looks uneven; you’ll thank me later.
Nutritional information (1/2 of recipe or 1 crust)
1335 total calories
92g total fat
122g total carbs
16g protein
Nutritional information (1/16 recipe, or 1/8 of a single crust pie)
167 total calories
11g total fat
15g total carbs
2g protein
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