My Favorite Pie Crust. This is my favorite, no fail, all butter, buttermilk pie crust. I use it for pretty much every pie I make, including this pretty cherry pie, this yummy I prefer an all butter crust (always all butter!) with a mix of all-purpose flour and almond meal. I LOVE the slight texture and heartiness the almond meal gives.

My Favorite Pie Crust On to the recipe: My Favorite Buttermilk Pie Crust! Our favorite butter pie crust recipe that makes consistent flaky pie dough every time. Jump to the full Pie Crust Recipe.

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, my favorite pie crust. One of my favorites. For mine, I'm gonna make it a bit tasty. This will be really delicious.

This is my favorite, no fail, all butter, buttermilk pie crust. I use it for pretty much every pie I make, including this pretty cherry pie, this yummy I prefer an all butter crust (always all butter!) with a mix of all-purpose flour and almond meal. I LOVE the slight texture and heartiness the almond meal gives.

My Favorite Pie Crust is one of the most popular of recent trending foods on earth. It's easy, it is fast, it tastes yummy. It's enjoyed by millions every day. My Favorite Pie Crust is something which I have loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we must prepare a few components. You can cook my favorite pie crust using 6 ingredients and 11 steps. Here is how you can achieve that.

Ingredients requirements My Favorite Pie Crust:

Give 1 tablespoon - sugar.
Require 1 teaspoon for salt.
You need 2 cups all purpose flour.
Need 12 tablespoon cold margarine (cut into cubes).
Need 1/4 cups of cold water (maybe more as needed).
Provide 1 teaspoon vinegar.

Or, watch our quick, straight-forward recipe video showing you how we make it. In the video, we show you how to make the crust by hand and with a food processor. Pie Crust Tip: Pastry for pies should be one-fourth inch thick and rolled a little larger than the plate to allow for shrinking. In dividing paste for pies, allow more for upper than under crusts.

My Favorite Pie Crust how to cook:

Combine salt and sugar with flour.
Toss the cold cubed margarine into the flour mixture.
Cut diced margarine into the flour mixture (use pastry cutter or two knifes) until the margarine is the size of coarse peas..
Gradually add the water mixture into the flour until a dough can be formed. You may need to add more water, but add a tablespoon at a time.You know you have added enough water when you grab a handful of the dough and it doesn't break apart..
Combine the dough and form into a ball. Do not overwork the dough..
Divide the dough into two balls of dough. Wrap both in plastic wraps and rest in the refrigerator for at least a half hour..
Remove one dough from the refrigerator. Liberally flour your work surface and your rolling pin. Gradually roll the dough into a circle. Make sure you roll your dough to be about an inch more than your pie plate..
I used a pot cover as a guide to cut the dough so that I can get a perfect circle..
I personally oiled and floured my pie plate before putting the pie dough in it..
Place your rolled pie dough into your pie plate..
Follow the same step of rolling your dough for the top pie crust. Only make the size of the circle smaller..

Always perforate upper crusts that steam may escape. Some make a design, others pierce with a large fork. Creative pie crust concepts to try now through Thanksgiving and on into the winter holidays. How to Make a Special Edge on a Piecrust. A pretty edge puts the ideal finishing touch on your favorite pie recipe.

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