Good pie crust is a wonderful thing. I really like to make a pie or quiche from scratch, it tastes SO much better. I sometimes make a double batch and freeze some for next time we're craving pie! Truth be told though, I do keep good quality pie crusts in my freezer...NOTHING wrong with that!
Here is my go-to recipe for a great crust that works with both savory or sweet recipes!
I like it best with Spelt flour. Spelt is an ancient grain similar to wheat, but less processed and therefore doesn’t trigger the allergy reaction in many people who need to avoid wheat or gluten. Spelt is not gluten free, however.
You can also make this with regular All Purpose flour, and Whole Wheat flour. The trick is really really cold butter (I use frozen butter, and then grate it right into the flour), and ice cold water. The less you handle the Pastry, the better.
( Photos by Hannah Siegrist)
2 cups All Purpose Flour
1/2 cup Whole Wheat Pastry Flour
1 cup (2 sticks) frozen Grass Fed Butter
1 tsp Sea Salt
1 tsp Raw Sugar
1/3 ice Water (you may need a few more TBSP at the end depending the humidity of your area)
In a large bowl mix the flour, salt and sugar
Place your grater directly over the bowl and grate the frozen butter right into the flour.
Using your hands and working quickly, crumble the butter into the flour, until the mixture resembles course bread-crumbs.
Add 1/3 cup water to the egg and combine well in a bowl. Add this into the flour mixture and mix with a fork until the dough balls together. You may need to add a bit more water etc, just until the dough all comes together and forms a soft ball.
At this point you can plastic wrap it and chill it, freeze it, or roll it immediately.
If you are rolling it immediately:
I use Parchment or wax paper, dropping a few drops of water onto the counter first to hold that bottom sheet of paper in place. Then, sprinkle a little bit of flour on the bottom sheet and place half the dough ( pressed into a circle shape with my hands) on it.
Sprinkle the top of the dough with a little flour, and place the top sheet of parchment paper on top of it.
Using a rolling pin, gently roll from the center outward, in a star like pattern, being sure to roll evenly so that your circle of pastry grows evenly into a shape about 2 inches beyond the sides of the bottom of the pie pan you plan to use
To transfer the pastry from the parchment paper to the pie pan:
-Remove the top sheet of paper, gently and slowly lift the pastry from the bottom sheet and lay over your pie pan. Don't worry if it cracks or breaks a little (or a lot) just push it back together with your fingers!
Bake at 350 degrees as per your pie recipe.