Pie Crust

This versatile recipe is what I use for pies both savory and sweet.



This self-adapted recipe from one I found online makes enough dough for two pies or one large top crust for Chicken Pot Pie or a stock pot full of Chicken and Dumplin's. If using for savory purposes, omit the sugar.


“Great for savory or sweet pies.”

Pie Crust


2 1/2 cups flour

1 teaspoon salt

1 teaspoon sugar

2 sticks butter, unsalted and chilled, cut into cubes

1/4 to 1/2 cup ice water


Place flour, sugar and salt in food processor bowl and process a few seconds to combine. Add butter and process about 10 seconds until mixture resembles coarse meal.

With machine running, add ice water in a slow, steady stream through feeding tube until dough holds together. Do not process for more than 30 seconds.

Turn dough onto floured work surface. Divide in two. Place each dough piece on a sheet of wax paper, flatten and form two discs. Wrap up dough pieces and refrigerate at least 1 hour. Use pie crust dough for dessert pies and savory pot pies or slice into small squares to use as dumplin's (with sugar omitted).


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