marka tescil pie crust for thanksgiving pies - The Feingold Diet

pie crust for thanksgiving pies

My family loves pie for Thanksgiving.  Our favorites are pumpkin, cranberry cherry, apple crumble and pecan.  If you have a food processor, this is one of the easiest pie crust recipes that I have found.. and it is yummy too!

2 1/2 cups flour, plus more for dusting your counter
1 teaspoon salt
1 teaspoon sugar
1 cup ( two sticks) cold unsalted butter, cut into tiny pieces
1/4 to 1/2 cup ice cold water

Place your flour, salt, sugar and butter in the bowl of a food processor.   Pulse for a few sections to combine butter until it looks like coarse crumbs.  Drizzle in the ice water through the feed tube of your processor, while pulsing until a large ball of dough forms.  This should only take about 30 seconds.  Turn ball onto a clean dry surface and divide in half. Wrap each ball in plastic wrap and press down a bit to form a disc. Place in refrigerator for at least 1 hour.

When you are ready to roll out pie crust, place on lightly dusted counter-top and roll out to form a round circle that will fit into your pie pan allowing the crust to lay about one inch over the edge.  Trim edges if you need to. If you are doing a single crust pie, turn the end of the crust under all around the edge. You can make a cute edge by crimping it with a fork or using your thumb and two fingers.

For a two crust pie simply leave the bottom edge flat; fill your pie with filling and cover with the top crust. You can crimp your pie edges and crimp with a fork or your thumb and fingers.

Bake according to your pie recipes directions.