Pie Crust

Pie Crust
Credit: Two Peas & Their Pod

2 1/2 cups Flour
1 tbsp Sugar
1 tsp Salt
1 cup Butter, Cold, Cubes
1/2 cup Buttermilk
1 lg Egg, Beaten

• Combine the Flour, Sugar, and Salt in a bowl, and mix it together. Then add the cubed butter, coating each cube, before placing them out on your clean surface. Roll the flour coated, cubed butter chunks out, into thin butter sheets.
• Pour the flour mixture out on top of your butter sheets, and with a spoon, scrap the rolling pin, then the butter (sheets, with the flour on top) towards the middle of the pile, continue doing that until all your butter is incorporated. Your dough will be flaky.
• Put the dough, back in its bowl, and put in your freezer for 15 minutes. (To chill the butter). When the 15 minutes are up, remove the dough from the freezer.
• Add the buttermilk, to the dough mixture, and stir with a spoon. The use your hands to form the dough into a ball. If the dough is too dry, add one tbsp of water (at a time), until you can form the ball.
• Separate your dough into two pieces, and using the palm of your hand, flatten them into two round disc shapes. Cover them with plastic wrap, and place them in your fridge, while you make your filling.
• Make your filling.
• Take the two dough discs from the fridge and roll them out. (Trying to keep a circular shape).
• Preheat the oven to 400 C
• Place one dough disc in a 9″ pie pan, with your fingers, lightly press along the dough, to fit it to the pie pan. Then stab the dough with a fork on the bottom, and sides, trim off any extra dough, hanging along the edges.
• Fill your pie.
• Place the second dough disc on top of the first dough disc, covering your filling. Trim off any extra dough that is hanging, and use your fingers or a fork, to close both dough discs together. With a knife, cut a few holes in the center of your pie crust.
• Take your beaten egg, and brush it over the top of your pie crust, also getting the edges. SEE NOTES.
Bake for 30 minutes or until golden brown. Cool for 10 minutes.
• Serve/Enjoy.

MenuDuet’s Notes: In the picture displayed;

-We forgot to do the egg wash on top.

-We started our oven at 350 C for 30 minutes, then turned it up to 400 C for 10-15 minutes. (Because it wasn’t browning)

-We used a can and a half of Apple Pie Filling.

So last week, we did a Chicken Pot Pie, Dinner Roll’s and we gave credit to the same person for the filling, as we are now, for the crust… you guessed it. This crust is from the same recipe!
So here’s what happened.. we were in a rush to go shopping so I quickly glanced at the recipe, writing down the ingredients, what I didn’t know, or realize until later was, I had also bought the ingredients for the pie crust, which I was never planning on making. Then my partner gets the bright idea to make a pie, with the crust and here we are!

So the crust itself is good, its more on the tart side, but it didn’t exactly jump out and wow us. It was just a nice mild crust, which is most likely perfect for the chicken pot pie, it was made more, since the CPP is so flavorful. Next time we will most likely add some brown sugar or cinnamon to the mix, or even just sprinkled on top, when using this crust for an apple pie filling.

Did you like this recipe? Let us know in the comments!

 

I took the picture displayed, with my camera.

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