Easy Pie Crust

Fall is definitely here and I’m so glad it decided to bring its weather with it because that means I get to bake! Lets be real even if it was 90 degrees I would still be baking…

I’m excited to share with you one of my most cherished recipes and staple to many of my favorite meals, chicken pot pie, quiche, apple pie, pumpkin pie, pie, pie pie! Yes, pie counts as a meal btw.

I get asked for my pie crust recipe all the time so I thought it’d be perfect for this to be my first recipe featured.

True story. I've been using this recipe for years, even way back before I had a standing mixer. I used to use my hands to combine the flour and dough, and pinch it all together, it was a pain, it would take forever but it was always worth it. So if you don’t have a mixer and you don’t mind getting your hands a little buttery I totally recommend you try.

But if you do have a mixer… You’re in trouble. You’re going to want to make this recipe over and over because its really easy! I always double it and store my crust in the freezer, so whenever I’m craving pie, which is almost always, I pull it out, unfreeze and voila, fill it with yummy goodness.

So enjoy! Let me know if you try this recipe! Tag me or message me!

Easy Pie Crust

Makes: 2 Pie Crust

Prep time: 15 minutes

Ingredients:

• 2 1/2 Cups (315 Grams) of All Purpose Flour
• 1 Tbs Sugar
• 1 Tsp Salt
• 1 Cup of Unsalted Butter
• 1/2-1 Cup of Cold Water

Instructions:

1. Cut butter into cubes and place in the freezer
2. Whisk together flour, sugar and salt in mixing bowl.
3. Turn on mixer to lowest setting and begin to add butter cubes a couple at a time.
4. Slowly begin to pour cold water a few tablespoons at a time until dough comes together and no longer sticks to the mixing bowl, you might not need all of the water
5. Divide dough into 2 balls and roll together. Refrigerate for an hour before you bake or freeze by wrapping pie crust with plastic wrap and storing in a zip-loc bag.