This recipe is so easy, it’s not even funny. And it’s a great recipe for kids to try. My two preschoolers loved this when we made pies this week.
(You can smooth out the crust after letting them have a go at it. It’s what Gramma John always did.)
1 cup flour
1/2 cup butter or margarine, cut into chunks
1/2 teaspoon salt
1-2 Tablespoons cold water
In medium bowl, combine flour, 1/2 cup butter and salt with a pastry blender, or two knives held together. Kids can do this with a fork if that is easier. Work these ingredients together until they form pea-sized crumbs. Quickly stir in cold water and combine until a dough forms. Pat into a pie plate, pushing the dough thin and up the sides.
Use as is in recipes that call for an unbaked pie shell. For other recipes, such as Lemon Meringue Pie, you may prebake it for 10-15 minutes at 350 degrees until light golden brown. Cool completely before pouring in your filling.
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Wow! That does sound easy!
that seems so easy. have you ever made it with whole wheat flour?
I’ve been looking for an easy pie crust. Guess I’ll look no further.
I love my grandma’s pie crust recipe–it is similiar. So incredibly easy, and can tastes great made with whole wheat instead! Got to love that!
I love that this doesn’t use Crisco! I am bookmarking it for later! Thanks!
Love the picture. He looks so happy with his accomplishment! I am terrible at pie crusts, but I may try this one, it looks so easy.
I am loving all your recipe/baking posts. I concur with the previous comment–gives me courage to try stuff when the recipe looks doable and the picture inspiring.
How precious is he?
I just found your blog, and I like it!
I have a question — should the butter be cold out of the fridge or room temperature? Does it matter?
I'm enjoying your blog… thank you!!
Answer to Christy's question is:
Yes, the butter should be cold out of the fridge. Room temp might seem easier, but it doesn't really work.
Today I'm making meatloaf and will make squash baked with homemade apple pie filling. (pie with acorn squash as the crust)
Probably a dumb question, but is the flour all-purpose?
yes. I use unbleached.
Quick question does this make a good top crust as well?
It can, but it is very delicate. I often use a different crust recipe for rolled out recipes.
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