Pie Crust

OK, I’ll be the first to admit that I am not a great baker. You’ll notice that most of the things i cook revolve around grilling and otherwise applying fire to stuff. I can and will work with an oven when I have to and I’m more than serviceable on the stove top.  However, when it comes to baking, especially desserts, I tend to shy away from it.

However, since my next post is going to be about making a quiche, I figured that I might as well make a post first about a pie crust. This recipe is a 50/50 mix of white and wheat flour and it works well for both quiche and desserts such as apple pie. If your pie calls for a tops crust, this recipe can be doubled.

Pie Crust

1/2 cup unbleached white flour
1/2 cup whole wheat flour
1/3 cup chilled butter
2-3 Tbs very cold water
dash of salt

In a small bowl, combine the flours. Cut the butter and salt into the flours. This can be done with a couple of knives or a food processor. Once this is done, continue the process with your fingers (remove from the food processor if using one), just don’t overhandle the dough. Add the water and mix well with your hands. Wrap the dough in plastic and stick it in the freezer for 10 minutes but don’t freeze, remove to your refrigerator.

To roll our the pie crust, lightly flour your work surface and the ball of dough. Roll out the pie crust until it is at least one inch larger than your pie or quiche plate. Make sure that your pie or quiche plate is buttered before you pick up the crust and gently fit it into the plate.