You Dough Girl!

Jump to recipe

I’m a girl who loves convenience especially when it comes to adventures in the kitchen. As with many things in my life, I strive for efficiency and convenience but also quality when it comes to the food I cook. Ask those who have actually witnessed me in the kitchen, I strive to cook and clean like a well-oiled machine. While convenience and efficiency are great, I’ve learned that at times quality can be sacrificed.

A great example of this is my apple pie recipe. For years I would use frozen apple pies to satisfy my cravings for the fruit filled pastry. Later on, I learned that making my own pie was so simple, rewarding, and delicious. Originally, when making my own pies, I would constantly use store-bought pre-made pie crust. This has been a lifesaver in the kitchen and to top it off it tastes pretty good! It could pass off as homemade. Of course, with practice comes wisdom. It took years for me to realize how wonderful a pie tastes with homemade butter pie crust.

This crust is so flaky, buttery, and delicious. Is it more time consuming than taking a pre-made perfect crust out of the box? Of course. Trust me, the effort and love put into this pie crust are worth the time for the taste. I’m not hating on store bought pre-made crust- it’s been a life saver- but break out your rolling pin and give this homemade crust a try!

Simple Butter Pie Crust

What You Need:

2 1/2 cups unbleached all-purpose flour
2 Tbs. sugar
1/2 tsp. salt
2 sticks of cold unsalted butter, cut into 1/4-inch cubes
6 -8 Tbs. very cold water

Instructions:
Click here to Cook With Me!

Using a stand mixer, fit the mixer with the flat beater.
Stir together the flour, sugar, and salt in the mixer bowl.
Add the butter and toss with a fork to coat with the flour mixture.
Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas.
Add the water and mix on low speed just until the dough pulls together.
Move the dough to a floured work surface.
Split the dough in half and mold dough into 2 balls and flatten into disks.
Flatten each disk with 6 to 8 gentle taps of the rolling pin.
Lightly dust the tops of the dough or the rolling pin with flour as needed.
Roll out each mound of dough into a round about 12 inches in diameter and about 1/8 inch thick.
Makes enough dough for one 9-inch double crust pie!
Make your pie and enjoy!

Cook With Me:

Using a stand mixer, fit the mixer with the flat beater.
Stir together the flour, sugar, and salt in the mixer bowl.
Add the butter and toss with a fork to coat with the flour mixture.
Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas.
Add the water and mix on low speed just until the dough pulls together.
Move the dough to a floured work surface.
Split the dough in half and mold dough into 2 balls and flatten into disks.
Flatten each disk with 6 to 8 gentle taps of the rolling pin.
Lightly dust the tops of the dough or the rolling pin with flour as needed.
Roll out each mound of dough into a round about 12 inches in diameter and about 1/8 inch thick. (This picture is for the lattice, if you’re doing a lattice- it should be a rectangle.)
Makes enough dough for one 9-inch double crust pie!
Make your pie and enjoy!