What’s Thanksgiving without pie? You gotta’ have it!
Pie fillings are usually very easy. But what about the crust?
I used to think pie crust was too delicate and required being way too precise even to want to try to make it on my own. But last year I gave it a shot. My first crust turned out fine though it stuck like glue to the waxed paper as I rolled it out because I very purposefully blew off the part in the directions I used that mentioned refrigerating the dough before rolling it out.
No problem. Lesson learned. The step-by-step picture book recipe you can get here entirely for free by clicking this link shows how to make pie crust quickly, easily and with a full flavor that makes the crust much more than just a convenient container for your favorite pie filling.
Preparation Time: 10-15 minutes plus at least an hour refrigeration time
Cooking Time: depends on filling
Ingredients (for one 10-inch diameter pie)
- 2 Cups Flour (I use whole wheat flour, but any flour will work)
- 1⁄2 Teaspoon Salt
- 1 Tablespoon Sugar
- 4 Tablespoons Butter
- 4 Tablespoons Canola or Vegetable Oil
- 1 Tablespoon Vanilla Extract
- Ground Cinnamon (optional but adds warm flavor for pumpkin or fruit filled pies)
- Cold Water or Black Coffee (I like using coffee for more flavor but either will work)
- Cooking Spray
- Large Mixing Bowl
- Measuring Cup
- Table Knife
- Large Cutting Board
- Wax Paper
- Rolling Pin
- 10-Inch Diameter Pie Pan
- Pot Holder or Folded Dish Towel