Homemade Pie Crust

For our Gluten-Free and Intestinal Candidiasis approved Pie Crust recipe, CLICK HERE!

Ingredients

• 1 ¼ cup all-purpose unbleached flour

• ½ cup (1 stick) of unsalted butter, room temperature

• 1 tablespoon cane sugar

• ½ teaspoon of sea salt

• 4 to 5 tablespoons of ice water

Directions

1. In a bowl or stand mixer, add the flour, sugar, and sea salt and combine.

2. Cut the butter into slices and add to the dry ingredients. Mix until it resembles a coarse meal with a few pea-size clumps of butter.

3. Add water, one tablespoon at a time, and pulse until the mixture holds together when squeezed. It can still be clumpy.

4. Shape the dough into a 1-inch-thick disk and wrap tightly in saran wrap.

5. Refrigerate until firm. You can leave in at least 1 hour and store for up to 7 days. The dough can be frozen for up to 2 months.

6. When ready to use, let the dough sit out until it is room temperature. With a floured rolling pin and lightly floured surface, roll dough into a 12” circle, work from the center outward.

7. When using for a pie, carefully transfer to a 9-inch pie pan. Fit the dough into the pan. Make sure to avoid stretching. Trim the dough to a 1-inch overhang and tuck it under itself to create a thick rim you will be able to pinch for design.

Recipes you can use this pie crust for:

• Apple Pie

• Pumpkin Pie

• Irish Sweet Potato Pie

• Pecan Pie

• Quiche

• Homemade Pigs in a Blanket

• Pop Tarts