Pie Crust

Nothings says fall like pie!  Harvest Honey, Erin, makes the best pie crust.  She gets her recipe from Alice Waters' book The Art of Simple Food.  For those of you experimenting with making pie crust for the first time or those of you looking for a way to take yours up a notch, try this recipe.  The beauty of it is, it is fairly simple, but be sure to follow the directions carefully.  Don't try to skip steps with a food processor or use water that isn't ice cold.  This recipe is tried and true, if you follow it to a T.  Erin's pie crust is always exceptionally buttery and delicious.  I think she sprinkles hers with fairy dust.   

Pie Crust

PREP TIME: 30 minutes
COOK TIME: About an hour of time including refrigeration and rolling out the dough
SERVINGS: 2 pie crusts

  • 2 cups of all purpose flour
  • 1/2 teaspoon of salt
  • 12 tablespoons of cold unsalted butter, cubed
  • 1/2 cup of ice cold water
Combine flour and salt in a medium sized bowl. Add cubed butter and "cut in" with a pastry cutter for about a minute until you have a crumbly butter and flour mixture. Add the water in about three parts and stir with a fork until you have chunky balls of butter. This is what gives the pie crust a buttery and flaky texture. Work quickly so that the ingredients stay cold. Do not over mix. Form the dough into two shaggy discs. Wrap in plastic and refrigerate for at least an hour. When ready to use, take out of the refrigerator and let soften for about five minutes. Place on a floured cutting board and roll out with a rolling pin from the center like the spokes of a bicycle wheel. Fit into a pie dish and fill as desired!