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This pie crust recipe is practically perfect in every way. It’s so good in fact, that I’ve been making it for 16 years! You can use this simple pie dough for everything from apple pie to blueberry pie. I’ve even been known to make pop tarts with it.
If you ask me, everyone needs a good pie crust recipe. Homemade pie is one of those pleasures in life that can’t be bought and hence is all the more delightful. You’d be surprised by how easy it is to make pie from scratch too – especially if you have a foolproof pie dough. And that is exactly what this is my friends!
This pie crust is adapted from Dorie Greenspan’s book “Baking From My Home to Yours.” It is one that I use over, and over for all sorts of pies. Apple pie, blueberry pie, strawberry rhubarb pie – you can make all of them with this recipe. I’ve literally been making pie dough exactly like this for 16 years. That’s saying something.
What Makes This Pie Crust So Good?
So what makes this my go-to pie crust recipe? Here are the main reasons:
Simple. This pie dough is made in the food processor, which makes it nearly impossible to mess up. Your machine will do all the mixing for you, and it is easy to tell when the pie dough is ready to be taken out of the processor.
Tender + Flakey. If you ever watched Good Eats with Alton Brown, you may have seen his episode about the perfect pie crust. He talked about how the ideal crust is tender while also being flakey, and just sweet enough to compliment the pie fillings. That’s this recipe.
Easy to work with. This dough is easy to roll out and cut into shapes.
Make it ahead. You can make it up to 3 days before you are ready to make your pie. That cuts down on prep time on baking day!
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