I’ve been way too busy lately–with work, baking, fishing and buying a new house! I’ve been neglecting my baking blog, but after a little inspiration today, I decided to hop back on and share a very important recipe: my pie crust.
This is the pie crust recipe I use for any and every pie. It is a little doughier, which I like, and it makes is easy to shape and cut designs or letters. This recipe also makes enough for a bottom crust, top crust and a little extra for adding fun designs.
Check out some of my favorite pie crusts I’ve created below for inspiration, as well as the recipe! Love the little letters I use? You can get there from Williams-Sonoma here.
My favorite pie crust
Approximate time: 10 minutes to make, 2 hours to chill // Yields 2 full crusts plus a little extra
3 cups flour
2 Tbsp granulated sugar
1 and 1/4 cup salted butter, cold and cubed
1/3 cup cold water
2 Tbsp almond OR vanilla extract
In a large bowl sift together the flour and sugar. Add the cubes of cold butter and mix together with hands or pastry blender until the mixture resembles tiny pebbles or large grains of sand. Add 1/3 cup of cup cold water and almond or vanilla extract. Knead together the dough and and form a ball. If the mixture is too crumbly, add another tablespoon or two of cold water until the dough comes together. Split your dough into two balls and wrap each in plastic wrap. Refrigerate for at least two hours before using.