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… that still tastes great. (Yes, it IS possible!) Don’t tell Grandma Inez I changed her recipe.
Fill a drinking glass with water and stick a few ice cubes in it while you grate the frozen butter. Place butter in the freezer until you’re ready to use it.
Whisk together the flour and salt in a medium-sized bowl. Take the ice water and measure out 1/4 cup into a 1-cup measuring cup. Crack the egg into the measured ice water and beat with a fork.
Grab the grated butter from the freezer and dump it into the dry ingredients. Using your fingers, break up the butter if it clumps together to thoroughly combine everything. Pour in the egg-water mixture and stir with a hefty spoon. Add a tablespoon or two of water if it seems dry.
Gather all the dough into one lump. Divide it in half. If you’re not using both crusts, wrap one half in plastic wrap, place it in a freezer bag and freeze it. Or put it in the fridge if you plan on using it within a couple of days.
Using a wet washrag or your wet hands, moisten the countertop and place a piece of wax paper over top. It shouldn’t slide anywhere. Sprinkle flour over the wax paper and place your dough ball in the center, flattening it like a disk. Start rolling it out, working from the center to the outsides. Turn your pie plate upside down on the dough and cut the dough with a sharp knife about an inch larger than the pie plate.
Remove the dough from the wax paper by rolling the dough up onto the rolling pin while peeling away the paper underneath. Gently lift the dough up and over to the pie plate, centering it as you unroll it from the rolling pin.
Press the dough into the pie plate, but don’t stretch it. (It’ll shrink when it bakes.) Fold the ragged edges of the pie crust under the side of the plate. If you want, you can flute the edges. If you’re making an apple pie or something where the crust isn’t pre-baked, it’s ready to use.
If you’re baking the crust by itself, preheat the oven to 375 degrees F and poke a lot of holes in the bottom of the crust with a fork to keep it from bubbling up. Bake for 10-12 minutes or until the edges just barely start to turn brown. (Don’t let the raw dough sit out for too long before you bake it. Stick it in the fridge if you need to wait for the oven to heat up.)
Makes TWO pie crusts.
Note: You can find whole wheat pastry flour in the bulk section or in the baking section of well-stocked grocery stores. Or online. You can buy anything online.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!