Wednesday, November 01, 2006

All Butter Apple Pie Crust

There are times when a ready pie dish will do but Thanksgiving is special so why not try making your own pie crust… it’s not as difficult as you may think.

1 ½ cups sifted flour
½ cup chilled butter cut into cubes
½ teaspoon salt
3 tablespoons cold water

Makes 1 9-inch pie crust

Combine flour and salt in a large bowl. Add the butter cubes and blend with a fork or your fingers until mixture is well blended. Gradually add the water, 1 tablespoon at a time, mixing the dough gently after each addition. Once dough is well blended shape into a large ball, wrap in cling film and place in refrigerator for approximately 20 to 30 minutes. Remove the dough from fridge and placed onto a floured surface. Using a rolling pin roll dough to form a 10 to 11 inch circle. Line a 9 inch pie pan with dough and chill until ready to use. Reserve remaining dough to top pie crust.

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