Pie Crust

I know that homemade pie crust seems intimidating. It’s so easy to just buy the frozen sheets or, even easier, the pre-crimped, already-in-a-pan raw crust at the grocery store. But what is everyone’s favorite part of pie? The crust. And you know that phrase, “Easy as pie”? It’s true, I promise. Just make an arrangement with someone else to clean up your mess, that’s the hard part.

Pie dough is as simple as 3,2,1 to make yourself. 3 parts Flour, 2 parts Fat and 1 part liquid. Traditionally, this is 3-All-purpose flour, 2- Butter and 1- Ice water. But you have my permission to get creative, especially with the liquid (apple cider? wine? coconut water?). 3:2:1 and scale as you need. To make enough dough for a two-crust pie you should start with 12oz: 8oz: 4oz (detailed recipe below). When I go through the motions of making something homemade that is easily store-bought, I like to make double what I need and freeze the rest. If properly stored, pie dough can last in the freezer for up to six months. Your future self will thank you!