Quick and Easy Pie Dough
Ever since we got married I have made my pie crusts from scratch. It’s surprisingly simple and easy to do.
Admittedly I went through a phase, where the only thing my attempts created were flops. Total flops! However, after time I have perfected my method, and they turn out every time! Best of all, from start to finish, it takes me less than 10 minutes to get the crust in the pan ready to bake.
What is the trick to my quick and easy pie dough? A food processor!
I love my Bosch Mixer, it’s great for all types of uses and has many attachments that replace other kitchen appliances. Such as a blender, grater, and a chopper. For my pie crusts I use the chopper attachment.
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/3 cup plus 1 tablespoon shortening
- 2 to 3 tablespoons ice cold water
The flour, salt, soda, and shortening (I found that real butter gives me the best result) get put into the chopper.
The butter MUST be cold and hard when you put it in the flour. Right out of the fridge works best. I cannot stress how important this is. It took me several flops to realize that the butter must be cold. Turn the chopper on to medium speed and run it until the mixture looks like very course flour.
Add the cold water a tbs like the recipe says, let the chopper run as you are adding the water. When you have enough water in the mixture, your dough will pull away from the edge and roll up.
Flip your dough out onto a floured surface, kneed it lightly and then roll it out. This will just take practice, but just make sure you have flour under the dough at all times and a flip or two help you keep the shape round.
The Betty Crocker recipe give you baking time and all the other stuff. The main tip I am giving you here, is to use your chopper instead of a pastry knife. Huge time saver!
Next time you make a pie, you can use my quick and easy tip for pie dough. I shared this with my sis and now she won’t make it any other way!