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Anderson & Grant's Must Have Pie Crust Recipe

I may have found the best recipe yet for pie crust.  It is fairly simple to make, rolls out nicely, and makes more than enough dough for two 9-inch pie crusts. www.andersonandgrant.com  #pie #Marthastewart


Most people either consider themselves great at making pie crust or they think they can't do it well at all.  While making crust can be tricky, I think that your ability lies more in the recipe for crust itself rather than any skills that you might or might not possess.  There are recipes that are drier than others.  Some don't seem to make quite enough dough to fill the pie tin or make a beautiful edge on your crust.  And one recipe that I've found creates a perfect crust, but it shrinks when put in the oven to bake, ruining anything decorative that was done with the pastry.


How are your pie crust making skills? This is what I consider a must have recipe along with some great tips for getting your pastry to turn out perfect every time! If you enjoy baking pies, this is a must read post!!! www.andersonandgrant.com  #recipe #pie #baking #marthastewart


Finally, though, I believe that I may have found the best recipe yet for pie crust.  It is fairly simple to make, rolls out nicely, and makes more than enough dough for two 9-inch pie crusts.


There are two tips to remember when making pie crust....
The most important rule is to make the pie crust cold.  All of your ingredients, not just the butter, should be cold.  Before preparing this recipe you'll need to stick everything including the flour and water into the refrigerator for at least half an hour.  Having everything cold keeps the butter from melting while processing.  When your dough is done, you should still be able to see chunks of butter remaining.
The other tip when making pie crust is to not over-mix the pastry.  Process the ingredients just enough to incorporate everything, but no more.
So let's get busy making some crust....


ANDERSON & GRANT'S MUST HAVE PIE CRUST RECIPE
Adapted from Martha Stewart

You'll need.....
2 1/2 cups all purpose flour
2 sticks (1/2 pound) unsalted butter, cold and cut into little pieces
1 teaspoon salt
1 teaspoon granulated sugar
Process the ingredients in a food processor until the mixture resembles coarse oatmeal.  This can also be done by hand with a pastry blender.
Add 1/4 to 1/3 of a cup of water very slowly and pulse the food processor a few times.  The dough is ready if it holds together when squeezed but is still able to be crumbled apart.
Divide the dough into two and form each half into a flat circle wrapped in plastic wrap.  Chill the dough for at least an hour in the refrigerator before attempting to roll it out.
This dough will be crumbly when you make it, but be able to be formed into a perfect round.  www.andersonandgrant.com #pie
When you are ready to make your crust, roll out the dough on a lightly floured surface.  Be sure to flour the rolling pin and dough lightly as well so that nothing sticks.  
You must keep moving the pastry around so that it doesn't stick.  Also, as you roll you should apply pressure to the rolling pin in only one direction.....Do not press as you roll the pin backwards.  Your dough should roll out easily and maintain a round shape.  If it starts to crack or break when you begin rolling, wait a minute for the dough to warm up just slightly.  If it starts to stick, the dough is too warm and needs to go back into the refrigerator.  
When rolling dough, remember to apply pressure in only one direction for a perfect crust.  If the dough starts to stick, put it back into the refrigerator.  www.andersonandgrant.com #pie
When the dough forms a circle that is a little more than an inch wider than your pie tin all around, fold it in half, and then in half again to transfer it to your baking dish without ripping.  Press the crust down into the dish.  
Trim the pastry around the edges with kitchen scissors just a little larger than the rim of your dish. 
 Fold the excess dough under the crust to make it thicker around the edges.  Use the pointer and middle finger of one hand and the thumb of your other hand to press and form a ruffled edge.
I may have found the best recipe yet for pie crust.  It is fairly simple to make, rolls out nicely, and makes more than enough dough for two 9-inch pie crusts. www.andersonandgrant.com  #pie #Marthastewart
Put the crust back into the refrigerator for an hour before filling with your pie ingredients and baking.  It should also be placed into the refrigerator at any point that you think the dough is getting to soft while forming the crust.
And that is it!  I have no doubt that you'll end up with a beautiful and tasty crust perfect for any pie!
Tomorrow I'll be sharing a delicious recipe for something to fill the pie crust you've just made.  You won't want to miss it!
How are your pie crust making skills? This is what I consider a must have recipe along with some great tips for getting your pastry to turn out perfect every time! If you enjoy baking pies, this is a must read post!!! www.andersonandgrant.com  #recipe #pie #baking #marthastewart

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