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Pie Dough

One of my resolutions for this year that I have not accomplished is the feat of making my own pie dough.  Let’s remedy that, shall we?

I found a recipe that was a little bit different from the standard one that I see everywhere.  It looked like it would have a little more flavor and be more fun to make.

Start by cutting 2 sticks of butter in cubes and put in the freezer for 15-20 minutes to chill.  If you have a metal or ceramic rolling pin, you can stick that in the freezer as well.

While the butter is hanging out in the freezer, we can prep the other ingredients.

Sift together 2 1/2 cups of flour, 1 tablespoon of sugar and 1 teaspoon of salt.

That rolling pin and pastry scraper are going to play pivotal roles in our pie dough.

Take the chilled butter out of the freezer and toss it around in the bowl with the flour.

The next part is kinda scary, but just go with me.

Dump the whole thing out onto your countertop. Take a deep breath and just do it.

With your rolling pin, start rolling the butter into the flour, creating sheets of butter and flour.  Try and go as fast as you can so the butter doesn’t get too soft.

Once you’ve rolled out all the big butter chunks, scrape the whole mess back into the bowl and put it back into the freezer for about 10 minutes.

When it’s re-chilled, make a little well in the middle of the bowl.

Pour 1/2 cup of buttermilk into the well and mix it in with your hands making sure all the flour gets moistened.  If it feels too dry you can add another tablespoon of buttermilk.

Once the buttermilk is mixed in and all the flour is moistened, take another deep breath and dump the dough back out on the counter.

This recipe makes two crusts, so gather and press the dough into two lumps.

Wrap the two lumps in wax paper or plastic wrap and allow them to rest in the fridge for at least an hour.

When you are rolling out the rested dough, roll from the middle out and frequently scrape the dough off the counter and give it a 45 degree turn.

Depending on the depth of your pie pan or dish, you want at least 3 inches of dough outside the circumference of your dish.


The dough in the above picture was waaaay too small.  I had to wad it up and roll the whole thing out again.


This is much better.  Although, you generally want to sides to be rolled out more evenly than what I have here.

Once your dough is the right size, fold in half and place in your pie pan or dish.  Unfold and voila!  Perfectly centered pie crust!

This is why you want the sides of your dough to be even.  So you don’t get ugly pie crust.

And I don’t wanna hear one word about my crimping skills.  Not. One. Word.

You’re on your own with that.

I’m making a chocolate buttermilk pie for a work potluck tomorrow so we’ll see what this pie crust looks like after it’s baked!

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