A couple weeks ago I entered new territory: homemade pie crust. I know, I know, how could I use that store-bought stuff? But. Hear me out. I love me some pie. And as good as Whole Foods’s cherry pie is (really freaking delicious), sometimes one has an itch to make a pie herself. And, growing up in a house where rolling pins and kitchen messes were to be avoided at all costs, I sometimes struggle to kick the last of that mentality. Hence I have little experience with rolling pins and often shy away due to lack of confidence.
I promised myself that at some point during this copious free time of mine I’d teach myself to roll out dough and make a proper pie crust. Then virtually overnight without warning I found myself at the bakery. Without fulfilling my promise. Eek! So a couple weeks ago, fresh from the bakery and back in the world of free time, I took my first crack at it. And! I lived to tell the tale. Turns out rolling out dough isn’t the end of the world after all.
I’ve since made a few different things requiring the kneading/cooling/rolling of dough, namely sweet and savory tarts in cooking class. I have yet to make another pie crust but I did learn a few pointers to apply next time. Summertime bounty, I’m ready for you.
Big Girls Small Kitchen’s pie crust recipe is simple and easy to follow, even for us newbies. In a food processor with the dough attachment, combine 1 ⅔ cups flour (I used a combination of spelt and whole wheat pastry flours), 2 tablespoons sugar, a pinch of salt, and 1 stick and 1 tablespoon of cold, cubed butter. Pulse until crumbly. Add 1 egg yolk and 1 egg shell’s worth of ice cold water (roughly a generous tablespoon). Process for 30 seconds, until dough comes together (add an extra splash of ice water if needed). Form dough into a ball, wrap in plastic wrap, and refrigerate for 1 hour.
Flour surface generously before rolling out dough. Move dough often to prevent it from sticking. Mold into pie pan and voilá! Your very own pie crust!
Recipe adapted from Big Girls Small Kitchen.
