Baking pies is a family tradition for me!
We take one entire day, “Pie Making Day”, and visit together making memories while listening to Christmas carols while we bake the day away!
After the pies are gone, we use the same recipe to make pot pies and quiche crust.
It’s the recipe that can be used with sweet or savory!
It only has 4 ingredients and can be whipped up in about 20-30 minutes!
Your family will think you have slaved away because of how beautiful (and delicious) they turn out! Just so you know…for years, this recipe was a secret…
Want the flakiest pie crust ever? Or an easy, inexpensive dinner?
I’m sharing my family’s (not-so-famous) pie crust recipe for you to enjoy this season!
Use with a sweet filling for a holiday pie, or use as a crust for quiche or Pot Pies!
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Ingredients
- For Two Pie Crusts: (i.e. a Top & a Bottom)
- 2 1/3 cups all-purpose flour
- 1 teaspoon salt (I prefer to use Sea or Kosher Salt)
- 1/2 cup plus 1 Tablespoon salad oil (I use Canola or Safflower) - keep in fridge before use
- Cold ice water, used 1 Tablespoon at a time (I put in a small glass with the Tablespoon right in ready for me to use)
- Waxed paper to roll on
- For One Pie Crust (8 - 9 inch):
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/3 cup salad oil
- Cold ice water, used 1 Tablespoon at a time (I put in a small glass with the Tablespoon right in ready for me to use)
- Waxed paper to roll on
Instructions
- In medium bowl, with fork, stir flour and salt. Stir in oil until mixture resembles coarse crumbs.
- Sprinkle 3-4 tablespoons cold water, a Tablespoon at a time, into flour mixture, mixing lightly with fork after each addition, until pastry is moist and cleans sides of bowl. With hands, shape pastry into a ball.
- For Two Crusts: Divide pastry into 2 pieces (one slightly larger for the top crust, if using for only one pie), shape each piece into ball.
- To Roll: Wipe counter top with damp cloth: center 12-inch square (or larger) of waxed paper on dampened surface. For bottom crust, place larger ball on waxed paper. Cover with second square of waxed paper. with rolling pin, roll pastry into a circle 1/8 inch thick and about 2 inches larger all around than pie plate.
- Gently peel off top sheet of paper. Transfer pastry on bottom sheet of waxed paper to pie plate, pastry side down, gently peel off waxed paper and ease into bottom and sides of plate. Leave 1 inch overhand to make a decorative edge.
- Bake pie as directed in your personal pie recipe!
