Once upon a time I was the worst pie crust maker in the world I’m pretty sure. Ok maybe not the world but pretty close to it which made me realize that the expression easy as pie is complete bs until I found this magical Ricardo pie crust recipe. The title of this post is full proof pie crust and it definitely is no lie.
Start by putting your salt and flour in your food processor and pulse a couple of times to mix then add you COLD ( very important that it is cold) cubed butter. Pulse again until it is mealy. The food processor makes it soooooo much easier no pastry cutter that you need to keep cleaning off and no crossed butter knives. Once you have your crumbly mixture add 6 Tbsp of ICE water ( again, cold is key) and pulse until your dough just sticks together not more. Once it’s done separate into 2 portions, wrap with plastic wrap and place in refrigerator for about half hour. I have used it right away and it worked just fine but they always say to put in the fridge first. After that the possibilities are endless. My favorite at the moment are little hand pies sweet or savory doesn’t matter it’s all great. Try this recipe and you won’t regret it! It’s completely changed my pie game lol yes I did just say pie game.