Pie Crust (Sweet Basic)

I feel pie crust is often the subject of much debate and speculation, but to clarify, pie crust is not difficult to make. It just takes practice. The big problem remains that pie (for most us, unfortunately) is an occasional treat, something for a special occasion we don't want to ruin. Don't let this frighten or discourage you! Make that tough nasty pie crust from scratch, your friends and family can just smoother it in ice cream. Otherwise, you will never get good at it (not to mention that the end result will benefit everyone for years to come).

It amazes me that every pie recipe I've encountered calls for the use of a food processor. The food processor was invented in the 1960s, yet pies go back as far as the 12th century. Its not that I hate food processors, its just that I've never owned one... So, I employ the two tools I always have readily available: my hands, my hot sweaty woman hands. But won't that melt the butter? Yes, a little, but that's the point. Besides, the engine of a food processor gets hot too.

The trick is to smoosh most of your butter into the flour with your finger tips (just like biscuits). When mixed properly the flour takes on a yellowish hue and has a texture similar to grated Parmesan cheese. If you plan on making dough, make sure to refrigerate the flour, sugar, and butter the night before. That way, you save time with a cold start. Also, keep in mind, good dough needs a good rest. If you let your dough rest accordingly, it will pay off big time.

One last thing to consider is the weather. Weather and moisture commonly affect pie crust so just stay flexible. The climate will definitely change how much butter or water you will use. Go by sight, smell, texture, and taste. Yes, make sure to taste the uncooked pie dough. If it tastes bad raw it will taste bad cooked. This dough should be very buttery (obviously) and sweet. If your dough tastes flat, try adding more salt.

This recipe is for a basic sweet dough. There are other types of dough I make, like dough for savory pies, or puff pastry dough (which is surprisingly great for crust newbies) but this recipe is a solid crust staple. This is also the dough I use for my Heirloom Apple Pie and it's excellent for Sweet Fried Pies, but due to my doctor's orders, don't expect the latter recipe anytime soon.