Perfect Pie Crust
I’m back…..Thanksgiving and Christmas really snuck up on me this year. Hope everyone had a Happy Thanksgiving and is ready for a happy and Merry Christmas. I know that I have been running behind since day one. Don’t tell anyone but much to my kids disappointment I just got the Christmas lights put up outside yesterday. Don’t worry we did get the tree and the inside of the house decorated at the beginning of the month but it seemed like every Saturday that I was going to attempt at putting up lights we had some party or obligation to attend to. So hence they just got up. Well now to my post. I know everyone starts getting sick of treats around this time of year (I know that I do) but I would have a outbreak in my house if I didn’t make certain treats this time of year even if they don’t hit the healthy meter. Some of them include a few types of cookies, coconut cream pie, and caramels. I will try to post all of the recipes on here with time, but the one I am posting today is the pie crust. I am the one in my family who is always responsible for making all the pies at our get togethers so needless to say I have made a few pies in my day. I had a tried and true one that I always used but this year I tried a new one and it did not disappoint. Next time I make it I do want to experiment with adding flax seed and replacing some of the butter with coconut oil. If anyone tries either of those substitutes let me know how they turn out, but for now if you have any pies you have to make this holiday season give this pie crust a try you will love it.
Nutritional Information: 10 servings
Calories: 198 · Fat: 14.1g · Cholesterol: 36mg · Sodium: 146mg · Carbohydrate: 15.7g · Fiber: 0.5g · Sugar: 0.9g · Protein: 2.4g
Ingredients:
1 1/2 cups unbleached all-purpose flour
1/4 teaspoon salt
2 teaspoons granulated sugar
10 tablespoons butter, frozen
1/2 cup sour cream I used regular; plus an additional tablespoon if needed
Directions:
- In a food processor mix flour, salt, sugar (omit if doing savory dish) until blended.
- Chop frozen butter into 1-2 T. chunks and add to flour mixture, process just until pea size crumbles (do not overmix)
- Add 1/2 cup sour cream and mix just until combines.
- Dump mixture in large piece of plastic wrap, form into disk and put in fridge for 30 minutes
- Get dough out of fridge and dust surface with flour, roll disk out into large circle. Roll edge onto rolling pin and transfer to pie plate.
- Trim the edges to within 1/4-inch. Fold the short overhang underneath the top edge of the pie plate and crimp all the way around.
- Cover with plastic wrap and refrigerate for 30 minutes before using.
- To blind bake (prebake the pie crust), line the refrigerated crust with foil and fill with dry beans or pie weights. Bake at 350 degrees for 20-25 minutes. Gently remove the foil and beans/weights and return to the oven to bake for another 10-12 minutes until nicely golden.
Recipe can be doubled to make a double crust pie
From Mel’s Kitchen Cafe]]>
