Saturday, November 5, 2011

Pumkin Pie (Crust)

2c flour
1/2c sugar
1t salt
2/3c butter, softened to room temp
6T cold water

Mix the dry ingredients. Cut butter into dry ingredients using a pantry cutter. Add water and mix lightly. Don't kneed it too much. Divide into two equal portions, wrap in plastic, and refrigerate for 30 minutes.

After thirty minutes, roll out the dough on the kitchen counter using a rolling pin and extra flour to keep it from sticking. Lay in the pie pan. It' will look naked until you have a chance to pour the pumpkin pie filling into the pan.

This recipe can be used to apple pie, peach pie, any kinda pie. It's enought to make crusts for two pumpkin pies, or a top and bottom for an apple pie.

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