Emergency Pie Crust Recipe

Adding a last minute pie to your Holiday Menu?

Decided to make a quiche out of the leftover Christmas Ham?

Dropped your pie crust on the kitchen floor and the cat ate it?

No matter the reason-here's a super simple All Purpose

Pie Dough recipe to save you in any pie crust emergency.

Enjoy & Happy Holidays!

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!