Easier Than You Think Pie Crust

Note from Marie: I often hear people talk about how they are afraid to make a pie crust from scratch. My friend, Allison, for example, was very worried when she realized that she had to make two pies for Thanksgiving a couple of years ago. (This was the first time that she and her husband were hosting Thanksgiving dinner, so I can understand the pressure.) Knowing that I love to cook, she called me for a recipe. And, because I especially love to make pies, I immediately offered to give her a quick lesson. We ended up making crusts for two pies (Bourbon Pecan and Pumpkin), and both turned out wonderfully. Her in-laws now refer to me as "the pie lady" and asked for my recipe. I hope that this recipe will be as yummy and as easy for you as it was for Allison and me. But please, don't expect perfection! As I always say, no two pie crusts I have ever made have ever been alike. Happy baking.

Makes 1 crust.

Ingredients:

1 1/4 cup all-purpose flour

1 stick unsalted butter (very cold!)

1 teaspoon white granulated sugar

1/8 teaspoon salt

About 4 tablespoons ice-cold water

Instructions:

I use a food processor to make my pie crusts. (If you don't have one, you can use beaters or a pastry cutter to mix the ingredients.)

In the bowl of the food processor, add flour, sugar, and salt. Pulse once just to combine. Then add butter (sliced) to dry ingredients. Pulse several times until butter and flour begin to combine. (Be careful not to overmix, or you will end up with a tough crust.) Begin adding water, 1 tablespoon at a time, until your dough is just moist enough to hold together in a ball.

Gently dump dough mixture (which will still be a little crumbly) onto some saran wrap. Mold the dough into a ball, cover with saran wrap, and place in refrigerator. Refrigerate for about 30 minutes to 1 hour. Remove from refrigerator and left sit at room temperature for about 5 minutes.

Toss some flour on your counter. Place the dough in the center, and roll out into a circular shape. Once the circle is large enough to fit your pie plate, gently roll dough over your rolling pin, and then roll out again over the plate. Crimp edges with your fingers for decorative shape.