A simple (and more delicious) substitute to store bought frozen, pre-made crust.Jump to Recipe
There are lots of pie crust recipes out there. But this is my tried and true, trusty, whole-grain one is mine.
I love it because it’s ridiculously flexible and versatile, not to mention straightforward. I use it whenever I’m making savory or sweet pies, or little handpies, and despite the rumors that pie crust is finicky, this one is ridiculously easy to make (and almost impossible to mess up.)
The rumors about pie crust being tempermental are true if and only if you allow the butter to get warm. In the recipe below, I suggest that you use a food processor fitted with the plastic blade attachment to make your crust (which protects the butter from the warmth of your hands and almost completely from your kitchen too.) I also suggest using ice cold butter, chopped into small pieces, and ice cold liquids (including 1 Tbsp of vinegar or vodka to reduce the development of gluten.)
The result is a lovely little crust that’s almost as easy as picking one up at the store and figuring out how to thaw it without it turning too soft on you. Only this one is packed with nutrients and ingredients you’ll recognize, which means that as if making a pie wasn’t already going to make you feel good and accomplished, the process of making the crust yourself will!
A simple (and more delicious) substitute to store bought frozen, pre-made crust.
In the bowl of a food processor or electric mixer fitted with a paddle attachment, mix flours, salt, and sugar.
Add butter and pulse until coarse meal forms. Mix 3 tablespoons ice water and vodka in small bowl to blend.
Drizzle over flour mixture; pulse quickly, until dough begins to pull together adding water if dough feels dry. Turn out onto a lightly floured surface – gather dough into ball being careful not to overwork or knead excessively; flatten into disk.
Wrap in plastic and refrigerate 30 minutes to 1 hour. Use with your favorite pie recipe in lieu of frozen, pre-made crust!