My Favorite Pie Crust
My mothers pie crust. I have not included the baking directions as it depends upon your filling choice. Single crust.
My mothers pie crust. I have not included the baking directions as it depends upon your filling choice. Single crust.
- Carbohydrate 25.1272883333333 g
- Cholesterol 0 mg
- Fat 15.2528448333333 g
- Fiber 0 g
- Protein 0.0302373333333333 g
- Saturated Fat 2.87046785 g
- Serving Size 1 1 (47g)
- Sodium 229.987366666667 mg
- Sugar 25.1272883333333 g
- Trans Fat 0.442598966666666 g
- Calories 232 calories
Step-by-step
- Set out the solid margarine stick for a while on the kitchen counter to soften it.
- Mix flour, salt, and margarine with one hand in a small bowl (1 1/2 quart size). You do not want the mixture to get too warm. Use your other hand to hold the bowl or use 2 knives (which is what I do).
- Mix until you have pea-sized pebbles.
- Chill for 30 minutes (or freeze and later defrost and continue with remaining directions).
- Remove bowl from refrigerator; add 1 tablespoon of icy cold water. Add more if you need to.
- Mix with one hand until the mixture sticks together in a ball. Use your other hand only to hold the bowl.
- Put additional flour onto the counter and rolling pin.
- Roll dough into a circle for your pie.
My Favorite Pie Crust: A Simple Recipe Passed Down Through Generations
As a busy working mom, time in the kitchen is a precious commodity. I’m always looking for recipes that are quick, easy, and deliver delicious results. This pie crust recipe is a real winner, and it’s one I’ve been making for years, ever since my mother shared her secret with me. It’s a simple single crust recipe, perfect for sweet or savory pies, and it’s surprisingly forgiving, even for bakers like me who are sometimes a bit clumsy in the kitchen. The best part? It’s a recipe that has stood the test of time and always delivers a flaky, tender crust that makes even the simplest fillings taste extraordinary. I've adapted it slightly over the years to suit my busy life, making sure it still delivers the same amazing results without taking up hours of my precious free time.
The secret, I’ve learned, lies in the simplicity. No fancy ingredients or complicated techniques are needed, just a few basic pantry staples and a little bit of elbow grease (and a really cold bowl – trust me on that one!). It’s the kind of recipe that’s easily adaptable, too. Want to make a double crust? Just double the ingredients. Need to make a smaller pie? Reduce the ingredients proportionally. The beauty of this recipe is in its flexibility, making it perfect for any occasion, whether it's a casual weeknight dinner or a special holiday gathering.
Over the years, this pie crust recipe has become more than just a recipe; it’s a link to my family history, a way to connect with my mother's memory, and a delicious way to share a bit of warmth and tradition with my own family and friends. It's a recipe that allows me to create something beautiful and delicious that doesn't require an extensive amount of time or skill – perfect for a busy professional like myself, or anyone who appreciates a straightforward, reliably delicious pie crust. The memories attached to this recipe are as precious as the crust itself. Making this pie crust transports me back to my childhood, filling my kitchen with the familiar scent of baking and the comforting feeling of family tradition. That's something that no fancy restaurant can ever replicate.
It’s a reliable workhorse of a recipe that I confidently pull out time and time again. Whether I'm using it for a classic apple pie, a savory quiche, or a creative seasonal creation, the results consistently impress. The taste, texture, and overall ease of making this pie crust mean it remains a culinary staple in my home, passed down through the generations and cherished for its simplicity and delicious results.
And that, my friends, is the story of my favorite pie crust - a testament to the enduring power of simple recipes and the unforgettable flavors of home.
