Saturday, January 17, 2009


I cannot make or eat pie because the fuckers gals over at Weight Watchers have me on 1400 calories a day and a piece of pie is like 7000 calories and so I couldn't eat the rest of the week. BUT, I can still post my pie crust recipe because posting on a blog burns about 16 calories, or so they say.

Adapted from Heirloom Baking with the Brass Sisters.

Sheila's Pie Crust (makes dough for 1 double crust 9" pie or 2 single crust 8" pies)

2.5 cups flour
1/3 cup sugar
1/4 t salt
1 c cold butter, cut into 1/2 inch dice
1/4 cup ice water

To make the pastry, place the flour, sugar and salt in the bowl of a food processor fitted with a metal blade. Pulse a few times to mix. Add butter and pulse until crumbly. Add water. Pulse until the mixture "comes together, right now, over me".

Remove the dough from the processor, divide in half and shape each half into a disk. Roll it out. Put in pie pan and bake pie according to directions.

I won't get into how to put this into a pie pan, as I kind of use the "roll out and pray" method. If it doesn't quite make it, I just put the pieces into the pie pan in sort of a haphazard way. It still tastes delicious.

If you have extra crust, put some butter and cinnamon on it and roll it up. Bake alongside the pies for a lovely little treat.


Buttercup said...

I struggled for years with finding a pie crust recipe, especially after I threw out my Crisco (trans fats). All-butter crusts don't work well for me - they weep and collapse before getting crisp. I used to like precooking the bottom crust a little before putting in filling, and this is disastrous with all butter.

I now use "Gramma Bayer's Never-Fail Pie Crust" (Kim's blog) and have been very happy with it. I use part lard, part butter. It makes 3 single pie crusts and I have had good luck freezing the ones I'm not using yet as a ball of dough.

BTW, my favorite use for leftover bits of crust is to knead some cheese, cayenne and a dash of garlic salt in, and make cheese "cookies". A guilty treat, not for WW folks.

Jen of A2eatwrite said...

If you make pie and only use the top crust, it helps cut calories/points tremendously.

I can tell you about some ww tricks, if you want.

Anonymous said...

The boy and I can't eat a whole pie before it goes bad, and I'm not too fond of crust, so I use muffin tins or those tiny tart pans and make teensy cobblers. But this pie crust looks pretty maybe it's time for me to learn to make crust!