I love pie crust more than pie, so here is my favorite organic pie crust recipe. This recipe makes two 8- to 10-inch crusts.
What You Need
1 cup (about 2 sticks) unsalted organic butter, plus more for pie plate
2 1/2 cups organic all-purpose flour, plus more for rolling out dough
1 teaspoon sea salt
1 teaspoon organic sugar
What You Have To Do
- Cut each stick of butter into eight pieces, and refrigerate until needed.
- Place the flour, salt, and sugar in a large mixing bowl, and mix to combine.
- Add the chilled butter. Using a pastry blender, incorporate the butter into the flour mixture; the mixture should resemble coarse meal with small pieces of butter, the size of small peas, remaining visible.
- Drizzle 2 tablespoons ice water over the flour-butter mixture, and blend. Repeat with an additional 2 tablespoons water. At this point, you may have to add more water: When a handful of dough squeezed together just holds its shape, you’ve added enough; if the dough crumbles, continue incorporating water, 1 tablespoon at a time, checking the consistency after each additional tablespoon.
- Turn the dough out onto a clean work surface. Divide into two equal pieces, and place on two separate sheets of plastic wrap. Flatten, and form two disks. Wrap, and refrigerate at least 1 hour.
- Lightly dust a clean, dry work surface with flour. Place the chilled dough in the center of the work surface, and dust the dough as well as the rolling pin with flour. Position the rolling pin on the center of the disk, and begin rolling the dough away from you. Give the disk a quarter turn, and roll again. Continue turning and rolling until you have an even 1/8-inch thickness. Turning the dough as you roll will prevent it from sticking to the work surface. A dry pastry brush is handy to remove any excess flour during and after the rolling process.
- Lightly butter the pie plate. To minimize stretching when moving the dough, roll it around the pin, lift up, and unroll over the buttered pie plate. Using your fingers, gently pat the dough into place. Trim any excess dough with a paring knife or kitchen shears, leaving a 1-inch overhang; then fold dough under to reinforce the edge.
I love pie crust…
-Cara
10 comments
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August 20, 2008 at 12:49 pm
Marine Boudeau
I have a great one too. But mine will stay secret for ever.
That’s all.
:*
I want crust.
I will make more papier mache tonight. Almost like crust.
November 11, 2010 at 7:27 pm
RaeAnn
This is great! It has a wondermas butter flavor! thank you
November 11, 2010 at 11:22 pm
Cara Reynolds
Thank you! :]
-Cara
December 25, 2010 at 12:46 am
RaeAnn
Hey, Cara
My mom likes your recipe alot! She is using it in so many recipes that she could not make before, because she didn’t have a good pie crust recipe.
:D She even made pie! lol!
Thank you again Cara.
Sincerly RaeAnn :)
December 25, 2010 at 5:56 pm
Cara Reynolds
RaeAnn you are my organic crust super fan!!! I am so glad your mom likes the recipe…for her and you! :]
-Cara
September 20, 2011 at 5:22 pm
David
i knew i needed butter for this beautiful yummy crust, i used oil and didnt season at all “OH NO!” i learned my lesson
November 11, 2011 at 7:53 pm
Julie
Hi Cara, I’m makiong the pie crust right now and just realized it doesn’t have any baking directions? You do bake it right? Sorry, I am normally not a baker but thought I’d try some recipes before the holidays! :)
Julie
November 11, 2011 at 8:09 pm
Cara Reynolds
Hi Julie, You put the ingredients in the crust and then it bakes as a whole pie. :]
Hope that helps. Enjoy the crust.
Cara
December 1, 2011 at 2:25 pm
Abigail
Wow! I am awestruck! I have an allergy, and I’ve been searching everywhere 4 something to make 4 Christmas this year, 4 gathering and such. Then I stumbpled upon this, and…Wow! Soo easy!!! I can’t wait 2 use this recipe! Thnx! :)
December 2, 2011 at 11:28 am
Cara Reynolds
Yay! I’m glad you found it. It’s an awesome pie crust I think. Let me know how it turns out. Happy Christmas cooking!
Cara