"Easy as Pie" Pie Crust
For 1 pie crust:
  • You will need to do this twice for a top and bottom. Do not double the recipe – it does not work as well. Just make them back-to-back. It does not take any time to make one, so don’t think making two is a problem.
This is what you need (besides a food processor) for each pie crust:
  • 1 cup flour
  • pinch salt
  • 1 stick butter (1/2 cup)
  • 1 Tablespoon cream (or ½ and ½ or milk)
  1. In the bowl of a food processor with the metal blade in place add the flour and salt.
  2. Pulse for 3 to 5 seconds to stir together.
  3. Cut the butter into 8 pieces and add to flour mixture. Pulse until butter is incorporated and about the size of peas. (6 – 8 times usually).
  4. With the processor running, add the cream slowly through the feed tube.
  5. Keep the processor running until the dough comes together in a ball and moves around the bowl of the processor.
  6. Turn the processor off once it forms a ball. You are done!!!
Little baking hints:
  1. Have the flour, butter and cream in the fridge until right before you use it. Having things cold helps the flakiness of the pie crust.
  2. Once you have your ball of dough, make into a disk about 1 inch thick and 6” in diameter. Then wrap in plastic wrap and put in fridge for 15-30 minutes. When you are ready to use let it sit out for 5 minutes or so before rolling.
  3. When you have made the pie crust (like in the picture) put in the fridge for 20 – 30 minutes before baking.
  4. All these hints add up to a flakier crust. But, if you are in a rush, they do not have to be done. I make pies both ways and nobody has ever turned down a slice!!!!
Recipe by Sunflower Supper Club at https://sunflowersupperclub.com/easy-as-pie-pie-crust/