No fail pie crust

I mentioned on Instagram yesterday that I made pie, crust and all.  For many of you that probably doesn’t seem like a big feat – but for me it was.  I could never be bothered to make pie crust from scratch for so many reasons.  First, I don’t even really like pie (well mostly the crust).  Second, it seemed like a hell of a lot of work for something I don’t care that much about. Third, you can literally buy a zillion kinds of pie crust from pretty much any grocery store.  So, if you do in fact feel like cheating like me, then my favourite store-bought crust is the Pillsbury pie crust dough.

But, I decided that I would actually give it a go the other day……and……I’m not sure why I’ve never done this before.  So I didn’t have a recipe (I wish I had my grandma’s), but there’s million recipes everywhere, so I figured it couldn’t be that hard.  Plus, I had an insider tip from a person who owned a pie shop somewhere in Eastern Canada.  I was watching that – You Gotta Eat Here show in Canada and I distinctly remember her saying shelled orange juice in her dough – which I found strange, but obviously intriguing.

So I took to the Internet to look at recipes and ratios and then I made my recipe, kind of assuming it wouldn’t work. BUT. IT. DID!!! And, it’s awesome.  It’s light, flaky, and actually pretty delicious – this coming from a person who doesn’t like pie crust.

Try it out, I promise it’s easy (like 5 minutes easy).

YIELD – 1 pie crust, top and bottom

INGREDIENTS

  • 2 cups all-purpose flour
  • 1/2 tsp. salt
  • 1 cup cold unsalted butter, cut into small cubes
  • 1/4 cup cold water
  • 1 tbsp. of orange juice
  • (1 egg beaten with 1 tbsp. water for egg wash)

DIRECTIONS

  1. In food processor combine flour and salt.  Then add butter and pulse until the butter is about the size of little peas.
  2. Then add the water and the orange juice and pulse again until it begins to form a dough. Remove the dough and separate into two balls, put them in separate bowls and refrigerate for 30 min.
  3. Once they’re cold, on a lightly floured surface roll out the two balls.  Line a 9″ pie plate with one of them and lightly fork the dough a few times.
  4. Spoon whatever pie mix you want into the pan and brush the edges of the dough with the egg wash. Cover the pie with the second piece of rolled out dough (in whatever way you want) and crimp the edges. Brush the dough with egg wash and sprinkle with sugar for sweet pie and salt for savoury pie.

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This is what the dough looks like before you pull it out and separate into two.

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Ok so my lattice work kind of sucks, but the pie crust is awesome!

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See it looks like pie crust – SUCCESS!!!

But seriously, this pie crust is really good, I will not be buying crust again – sorry Pillsbury.  I will be making my own, because it’s too easy not to.

Plus this dough works for savoury and sweet pies alike, which is even better.

Hope you like it.

Kristen XO

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