All-Butter Pie Crust

Some people maybe intimidated by making pie crusts or just pie baking in general. Pie crusts are super easy to make and you don't need any fancy stand mixers or anything.

I prefer the all-butter crust over the butter-crisco kind.  You can make this crust the day before and have it ready for when you start making your pies. It will also freeze for up to 2 weeks.





Ingredients:

2 1/2 cups Bob's Red Mill Whole Wheat Pastry Flour
1 teaspoon kosher salt
1 teaspoon granulated sugar
1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
3/4 cup ice water

1. In a large bowl mix all of the dry ingredients together.

2. Add the butter to the flour mixture and use a pastry cutter (or your hands) to incorporate the butter. Mix until the batter looks like pea-sized butter chunks. The dough should be coarse; don't over work it.

3. Add the ice water a little at a time until until the dough comes together. Form into two equal sized balls. Wrap in plastic wrap and let chill for at least an hour before using. This will help keep the butter solid, so your dough will be nice and flaky. When you're ready to make your pie, let the dough rest at room temp for about 10 minutes and then roll out on a lightly floured surface.

Mix all of the dry ingredients together. 

Add the butter to the dry mixture.

Use a pastry cutter to incorporate the butter.

Mix till its in pea sized form.

Add the water a little at a time.

Mix till the dough is coarse.

Form the dough into two balls, wrap in plastic wrap and chill for at least an hour.