Basic Pie Crust-with Gluten Free Option

Pt 5 of Back to Basics Homemaking Chapter

This is the pie crust recipe I have relied on for many years. I typically use my gluten-free flour blend, but it also works well with regular flour. Anyone else skip the step of rolling out or chilling their pie crust? When it's something I make weekly (sometimes bi weekly), I want it to be as simple and quick as possible! I can throw together a quiche, a meat pie, a fruit pie, or a tart in much less time if I skip the rolling and the refrigeration. The only time I roll is if the pie needs a top.

Here is my quick pie crust recipe below.

Basic Pie Crust-with Gluten Free Option

Ingredients

• 1 cup of regular flour or gluten free flour blend

• 1/4 tsp. of salt

• 90 grams of cold butter

• 1 egg yolk mixed with 2 T of cold water

1. Add the flour and salt to a bowl. Add the butter, then either mash it with a fork or use your hands to incorporate it into the flour mixture as much as you can.

2. Add egg yolk and cold water mixture.

3. Take your hands and mix it until you can form a ball.

4. I take it from there and push it straight into the pie tin. (You can refrigerate for 20 minutes if you want to roll it out with a rolling pin)

5. For a baked shell recipe bake at 210 degrees C for 12 minutes, with something to hold the crust down either dry rice/beans and parchment or pastry balls.

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