Simple Homemade Pie Crust That Won’t Let You Down

Making pie crust on your own should not be stressful; it should fun, easy, less expensive than buying it, and taste incredibly better.  If you've never tried it, don't be afraid.  It's no biggy.  All you need is a few tips before you get started, because there's not much to the ingredients.

1. Relax and don't expect perfection.  Life is not perfect.  We are not perfect.  So don't expect the pie crust to act or look perfect.  Relax and approach the process with fun in your heart.  It takes 5 minutes to make enough dough for two pies.  It's over before you really get started.
2. Using a food processor with the serrated blade is the best tool for making pie dough.  Does every body have one these days?
3. Use very cold butter.  That's VERY important.
4. Use iced water. That's VERY important.
5. If using salted butter, then omit the salt called for in the recipes below.  Do not try to substitute butter for margarine.  If you don't have butter, you could use shortening, but I don't care for the lack of flavor.  I'm a buttery flavor-lovin' gal.

HERE'S ALL IT TAKES

ONE 10-INCH PIE CRUST:

• 1/2 cup very cold butter, cut in tablespoon-size pieces
• 1 1/3 cups all-purpose flour
• 1/2 teaspoon salt
• 3 to 4 tablespoon iced water

TWO 10-INCH PIE CRUSTS:

• 1 cup very cold butter, cut in tablespoon-size pieces
• 2 2/3 cups all-purpose flour
• 1 teaspoon salt
• 7 to 8 tablespoons iced water

If you don't have a food processor, that's alright.  Cut the butter into the flour until particles are the size of 1/3- to 1/2-inch flat chunks.  Sprinkle the iced water, 1 tablespoon at a time, tossing with fork until all the flour is moistened and pastry almost cleans the side of the bowl (1 to 2 teaspoons of water can be added if necessary).

With a Food Processor:
Blend cold butter pieces, flour and salt for 5 seconds.  Add iced water through the top feeder, then process until dough ball forms and comes away from the sides.  All the flour should be absorbed.

Gather pastry into a ball; shape into flattened round on lightly floured work surface.  For two 10-inch pie crusts, divide pastry in half and shape two rounds.  Work one dough ball at a time; keep other dough covered and refrigerated.*

Roll pastry 2 inches larger than inverted pie plate with floured rolling pin.  Fold pastry over rolling pin then roll up dough to transfer easily to buttered pie plate.  Gently press dough into plate without stretching it.  Trim overhanging edge of pastry 1-inch from rim of plate.  Fold and roll top edge under lower edge, pressing on rim to seal; flute or press with a fork for a decorative edge.

*COOK'S NOTES:
If you plan to use second half of dough the next day, shape the dough into disks 6- to 8-inch diameters and 3/4-inch thick, and wrap in cellophane wrap. then into air-tight freezer container.  For freezing, use additional protection and stored wrapped disks in an air-tight 1-gallon freezer bag.  Storing the dough in flat disks makes it very easy to thaw what you need and roll out with just a few strokes.