Pie Crust

This is it, one of my most guarded secrets, my Pie Crust recipe that I love for Chicken Pot Pies.  It can also be used for other pies, but there is something about the taste that makes me keep it for pot pies.  It yields a flaky and buttery crust that pairs beautifully with savory ingredients.  Give it a try and tell me if you feel the same about my pie crust that I do.  Enjoy



2 1/2 cups AP flour

1/2 tsp salt

1/4 tsp baking powder

16 tbsp (2 sticks) unsalted butter, cold and cubed

4-6 tbsp cold water



In a food processor, pulse together the flour, salt, baking powder and butter.. Turn on and slowly add the water, continue processing until a dough ball forms.  Remove and on a lightly floured surface, knead 5 times.  Divide into 2 balls, flatten into a round disc and wrap in plastic.  Refrigerate for at least 1 hour.

Remove the pie crust from the refrigerator an roll each one out on a floured surface to 9 inches in diameter.  Note* It works best if you roll your pin in one direction instead of back and forth.


Photo by Steven Depolo /CC

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