Perhaps you’ve thought about making your own pie crust, but it intimidates you. I’ve finally found a recipe from Tammy’s Recipes which yields six pie crusts at a time. It’s just in time for a luncheon when I was making a total of six spinach quiche pies and I wanted to make homemade crust without the hassle of multiplying quantities. I tried this incredibly easy recipe which I used my Kitchen Aid mixer and voila’ it was easy as pie, no pun needed;) Tammy’s Recipe yields six crusts or three double crusts for those of us who make double crust pot pies or fruit pies. This is an amazing flaky pie crust without hydrogenated fats and rolls out easily like a Pillsbury pie crust. It’s freezer friendly if you’re not a bulk baker. You can always have a convenience crust on hand without the preservatives. It’s the perfect time to freeze extra crust for summer fruit pies.
Adapted from Tammy’s Recipes
- 4 cups Ultra Grain Flour or 2 cups unbleached all-purpose plus 2 cups white whole wheat flour
- 1 3/4 cup butter, 3 1/2 sticks cubed
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 tablespoon vinegar
- 1 egg
- 1/2 cup cold water
- In a mixing bowl, mix flour, salt and sugar. Cut in butter with paddle attachment until pea-sized lumps. You may have to use your hands during the last part to evenly disperse butter.
- In a separate bowl, beat vinegar, egg, and water. Add to flour/butter mixture and mix on stir mode just enough to make a dough. Mixture will be sticky. Do not over mix. Cover with plastic wrap and refrigerate for 30 minutes to an hour.
- Roll on floured surface and fill with desired fillings.
- Or divide dough in six equal portions and flatten into a disk. Freeze in quart size bags squeezing the air out. Thaw in refrigerator 24 hours prior to use.
- Roll and bake as desired.
Do you make your own homemade pie crusts?