pie-dough-season

 

It’s Pie Dough season isn’t it?? I mean if Christmas won’t stay away and Thanksgiving is just right there, then we should just call it all pie dough season and everyone is happy, right?

One thing I hear again and again is that people buy pie dough or pre-made crusts because pie dough is TOO HARD TO MAKE. I beg to differ, Pie dough can be easy, especially if you have a food processor.

You need 5 ingredients, FIVE, compared to the 10-12 ingredients in a pre-made crust. To make the dough it’s simply the act of mixing the dry ingredients, cutting in the fat and sticking it together with a little water and you have a very easy to make pie crust that is suitable for most pies.

I recently remade a video I made 6 years ago, showing you JUST how easy it is in a food processor. The recipe is below the video if you want to give making your own pie dough a chance. This is a great recipe to hand off to kids and let them try their hand at pies, kids love to have something they made on the table and pies just feel like something special to make.

 

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Easy Pie Dough
Pie Dough doesn't have to be hard--this recipe is super simple and comes together in under 5 minutes in the food processor. It's easy enough for tweens and teens to tackle with just a bit of mom help too!
Votes: 1
Rating: 5
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Rate this recipe!
Course Dessert
Cuisine American
Prep Time 5
Passive Time 1 hours
Servings
crusts
Ingredients
Course Dessert
Cuisine American
Prep Time 5
Passive Time 1 hours
Servings
crusts
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. in the bowl of food processor whirl the flour, salt and sugar together
  2. cut the butter in chunks
  3. drop in the food processor and pulse on and off until it resembles fine crumbs, once it does then it's ready for water
  4. start with the smallest amount of water and drizzle it in the food processor while it's running if the dough clumps up it's done, if it doesn't come together it needs more water, add just enough to make if form a ball
  5. once the dough clumps it's time to divide it into two pieces, pat them a bit flat, wrap and chill at least one hour or until ready to use if the dough stays in the fridge more than 3-4 hours I like to let them warm a bit before I roll them out just to make them more pliable
  6. once rolled out chill the crust in the pan at least 15 minutes (while the filling is being made) to keep it from becoming a mush puddle in the oven
Recipe Notes
  • the amount of water depends on humidity in the air, actual amount of flour used which can vary via measuring methods
  • if the dough stays in the fridge more than 3-4 hours I like to let them warm a bit before I roll them out just to make them more pliable
  • if you don't have a food processor use two butter knives or your hands and chop or rub the butter and flour together until the mixture resembles fine crumbs, then add water and stir until it becomes a dough ball