Say, it is so…
Just it case you are wondering, YES this piecrust is to die for. It is light, flakey, buttery and melts in your mouth delicious.
Should one make piecrust from scratch or purchase it from the grocery store????
The answer is ALL DAY LONG…make it yourself. You will not regret it, but you might regret buying that in the box piecrust located in the refrigerated section of the grocery store.
Why make a killer pie filling from scratch, but skimp on the piecrust. For some, the favorite part of a piece of pie is the crust.
“Pie” for though… Did you know ????
According to the American Pie Association ( yep, that is a real organization).
- The first pies were made by early Romans
- The pie was made as a vessel for cooking food. It was not eaten. The crust of the pie was referred to as “coffin”…. the container that held the food being cooked.
- Pie came to America with the first English settlers.
- It was during the American Revolution that the term crust was used instead of coffin.
- “As American as apple pie” is a common saying because pies became such an important part of the American culture.
How to make a phenomenal pie crust
Phenomenal Pie Crust
- Food Processor
- measuring cup
- syicone pastry rolling mat
- Rolling Pin
- 2 1/2 Cups Flour
- 1 Tbsp sugar
- 1 tsp salt
- 1 cup cold butter
- 2 tsp vinegar
- 1/2 cup ice water
- Dump all the ingredients into the food processor. There is not a special order, but I put in the dry ingredients first and then add in the liquid ingredients.
- Pulse until ingredients come together. This does not take long…just a couple minutes.
- Divide dough ball into two pieces. Flatten each dough ball with your hand forming the dough balls into a dish.
- Wrap both dough dish with plastic wrap and refrigerate for at least one hour.
- When you are ready to make your pie, unwrap a disk of dough and place it on a floured work surface. Using a rolling pin, roll out the dough to the needed size for your pie pan.
- If you are using a 9 inch pie pan you will need to roll out your dough to a 13 inch circle. That is allowing for the width of the pan plus 2 inches for the sizes. If you are using a ceramic pie pan with fluted edges, I would recommend rollong the dough out to 14 inches.
- Roll the dough over your rolling pin or fold the dough in half to transfer it from your work surface to the pie pan
- Ensure that the dough is pressed down in the pie dish
- Your pie crust is now ready for the pie filling. Follow the instructions for your pie that you are making.