Worlds Easiest Pie Crust
This is the easiest pie crust I know. Only 2 ingredients and comes out good and flaky. Very versatile for desserts or other baking needs.
This is the easiest pie crust I know. Only 2 ingredients and comes out good and flaky. Very versatile for desserts or other baking needs.
- Carbohydrate 95.6056825917542 g
- Cholesterol 0 mg
- Fat 91.6129335727941 g
- Fiber 3.35498031082671 g
- Protein 13.0151059254727 g
- Saturated Fat 17.204280718146 g
- Serving Size 1 1 Serving (236g)
- Sodium 1058.64517055672 mg
- Sugar 92.2507022809275 g
- Trans Fat 3.02688021546742 g
- Calories 1255 calories
Step-by-step
- Start with one cup of flour and about 1/4 cup of margarine.
- Stir together with a fork.
- Stir until it forms a dough.
- If to crumbly just add a little more margarine until it gets the right concistancy.
- Once it becomes a pliable dough roll out to the desired thickness.
- Thats it.
- It comes out very good.
- This can be multiplied as much as you like.
- It can be used for pies and pastries or for quiches and pot pies.
- For extra flavor you can add sugar or spices like cinnimon and nutmeg in the dough for desserts.
- Or add herbs to the dough for quishes and pot pies.
- You really cant mess up or go wrong with this pie crust. recipe
When kitchen equipment is limited to a single fork and a flat countertop, complex laminated pastries become entirely impractical. Standard doughs demand chilled butter, precise measurements, and specialized pastry blenders to achieve stratification. Working with minimal resources requires a direct method that relies on mechanical mixing rather than thermal butter management.
Flaky texture depends entirely on fat distribution and gluten development. Incorporating the margarine gradually prevents the flour proteins from overhydrating, which avoids tough or rubbery baked goods. Stir the components until the mixture reaches a cohesive, pliable consistency before rolling out the dough. Adding pinches of granulated sugar or ground cinnamon directly into the dry mix seasons the base effectively for sweet fillings. Alternatively, incorporating dried herbs accommodates savory applications like pot pies and quiches.
Pairing this pastry with acidic fruit fillings like tart apple or sharp blackberry balances the rich fat content of the crust. The neutral profile also supports earthy vegetable fillings in savory tarts without overpowering subtle seasonings.
