Super Simple Pie Crust Recipe
Think Quiche, Hand Pies and of course, Pot Pie.
These dishes are quick & easy to make-PLUS a delicious way to repurpose that leftover baked chicken, roast or grilled veggies with the help of a light flaky crust.
No matter the filling-this super simple All Purpose Pie Dough recipe will save you time and help turn yesterday's dinner into today's masterpiece.
Enjoy & Happy Cooking!
Chef Jenn
All Purpose Pie Crust
Yields one 10-inch round
Ingredients:
1½ cups all-purpose flour
½ teaspoon salt
1 tablespoon sugar, optional
8 tablespoons cold unsalted butter, cut into ½-inch cubes
4 tablespoon ice cold water
Directions:
Add the flour, salt, sugar and the cold butter in the bowl of a food processor; pulse until the mixture resembles coarse meal, about 2 minutes.
While the motor is running, slowly add the cold water. Pulse until the dough just starts to hold together, about 30 seconds; careful not to over process.
Remove the dough and form into a flat disk and wrap in plastic wrap. Refrigerate for at least 30 minutes to overnight.
Roll out the chilled pastry dough between two pieces of parchment paper wrap, into a 10” round.
Remove the parchment paper, drape the dough over the rolling pan and transfer to a 9” pie pan.
Undrape the dough over the pan and press it lightly onto the bottom and sides of the pan; trimming and discarding any extra from the top of the pie pan.
Fill as desired and bake according to recipe directions.
Enjoy!
