This is the basic pie dough recipe that I use for fruit pies. Although store bought pie crusts certainly will do in a pinch, once you try this you will see that it is very quick to make and the taste is significantly better.
I struggled for years trying to roll out the dough and transfer it into the pie plate without tearing it. And unfortunately I have to admit that my children have heard some words during this process that I try very, very, hard not to use in their presence. One day, as Oscar watched me wrestle with the dough, he suggested that I just leave the plastic wrap on the counter when I unwrap the dough and roll it on that. The plastic then becomes a backing that you can use to transfer the dough.
Lift one side of the plastic wrap and slide the rolling pin under so that the dough side is draped over the rolling pin. Then gently move the dough over to the pie plate (or have someone slide the pie plate under the rolling pin.) Before you remove the backing, adjust the dough so that it is exactly where you want it.
Maybe you all already know this trick, but for me it was a Eureka moment. So simple, yet I never thought of it. Out of the mouths of babes indeed.
Basic Pie Crust
15 minutes preparation time, plus at least 15 minutes chilling time
3 cups unbleached white flour
1/2 teaspoon salt
2 tablespoons granulated sugar
2 sticks cold unsalted butter, cut into tablespoon-size pieces
4-6 tablespoons cold water
If you have a food processor, add all the ingredients except the butter and water into the food processor bowl and pulse a few times. Add the butter and pulse a few more times until the butter becomes small pieces, ranging in size from grains of sand to tiny pebbles. If you do not have a food processor, whisk the flour, salt, and sugar together. Add the butter and mix it into the flour mixture quickly with your fingers.
Turn the flour mixture into a large bowl. While mixing, add 4 tablespoons of cold water. If the dough does not hold together after you have mixed in the water, add one tablespoon at a time of water until it does. Form the dough into a large ball with your hands. Cut the ball into two pieces, one slightly larger than the other. Flatten the dough into a disk and wrap it tightly in plastic wrap.
Chill the dough for at least 15 minutes and up to a couple of days. If you have refrigerated it for more than a few hours, when you are ready to use the dough, leave it on the counter for 10 to 15 minutes to let it soften a bit before you roll it out. It will still be quite firm, but if you stay at it with the rolling pin, it will roll out.
The larger piece will go on the bottom of the pie plate; the smaller one on top.
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