This gem of a recipe became a pastry lesson passed from one generation to another. My mom began baking and cooking at the age of eight. “How could Mom have let me?” my mom now asks about my grandma. As one of seven children, I’m sure there was plenty to be done around the house, and my mom always loved the kitchen. I am grateful Mom took the time last week to share her years of experience and teach me the proper techniques for making a pie crust.
Mom’s Sapphire Pie Crust
2 3/4 cups King Arthur All-Purpose Flour
2 1/2 tsp sugar
1 1/4 tsp salt
1 cup plus 2 TBSP cold butter, cut into small cubes
7 TBSP ice water (plus more, if needed)
Mom’s Tip #1: Use King Arthur Flour
King Arthur Flour is the most reliable and consistent flour according to the baker of 55 years. For the best results in your baking, use King Arthur flour. It’s worth paying a little extra for the higher quality product.
Mom’s Tip #2: Cut butter into 1/2″ cubes
Quarter the stick of cold butter lengthwise, then slice into cubes.
Now with tank top and apron adorned, I think Mom’s truly gotten into the tank top and tennis shoe girl spirit. So let’s get started. Combine the dry ingredients using a wire whisk.
Combine the cold butter into the dry ingredients with a pastry blender. We used margarine because that’s what I had on hand. I’m sure Mom would always use real butter at her house. Add ICE water all at once. With a pastry blender, combine until almost all of the flour mixture is incorporated.
Mom’s Tip #3: Get a King Arthur Pastry Fork
Finish with a pastry fork. Combine until dough is shaggy. Do not over mix. Combine just until dough sticks together when pinched.
Shape into 2 disks. Chill at least 30 minutes. We used a deep 9.5″ pie pan. If using a regular (not deep) 8″ pie pan, divide into thirds. Mom likes a thin crust, so will make 3 disks if using a regular 9 inch pan and will roll the dough carefully. The dough freezes well. You can make it ahead and stick the disks in the freezer for future use. Mom says she’s frozen it up to 6 months with good results.
On a floured surface, roll out to fit the pie pan. Do not stretch the crust in the pan or it will shrink.
Mom’s Tip #4: Easy Venting
When making a top crust on a pie, fold the dough in half and then in half again the other way so you end up with a quarter. The point is the center of your pie crust. With a knife, make 3 small slices on one side along the fold moving away from the center. Repeat on the other side.
When you unfold the top crust, it will have a pattern like this. Ours was a little off center, but looks perfect to me.