The fact that I call not one, but two recipes an easy pie crust recipe is just short of a miracle. Historically, pie crust and I don't get along. In fact, I spent many a year thinking whoever coined the phrase "easy as pie" was nuts or never tried making one.
Well, lo and behold, it can be done. And homemade pie crust is so much better than store-bought pastry dough.
I'm not sure why there always have to be mysteries and tricks to discover but there are, and here they are, pre-discovered for you:
The dough should be a little lumpy prior to rolling it out. That is, the ingredients should not be completely incorporated. The gaps make for flaky pie crust.
Roll the dough out between layers of wax paper. This is the trick that does it for me. No dough sticking to the rolling pin, no tearing when you pick it up. Just peel off one layer of wax paper, invert the pie dough over the pie pan, and peel off the other layer of wax paper. So easy.
Easy Pie Crust Recipe #1:
This makes enough pastry dough for 2 medium-large pie or quiche crusts.
2 1/4 - 2 1/2 cups all purpose flour
3/4 cup (1 1/2 sticks) cold butter or margarine
1/2 cup sour cream
Start with 2 1/4 cups of flour in a mixing bowl. Cut in the butter with a pastry cutter, 2 knives, or your fingers until about pea-size. Stir in the sour cream and more flour if needed to form a dough. Knead a few times. Divide the dough in half and roll out each half between 2 sheets of wax paper, using short, light strokes at first. (Or, roll the dough out on a lightly floured surface.)
Follow your pie or quiche recipe directions.
Easy Pie Crust Recipe #2:
This makes pastry dough for 1 large pie or quiche crust.
1 1/2 cups whole wheat pastry flour
1/4 teaspoon salt
1/4 cup well-chilled safflower oil
1/4 cup ice water
Mix the flour and salt in a bowl. Add the oil and mix well with a fork or with your hands to distribute evenly. The mixture will be lumpy. Add the ice water all at once and mix quickly until the dough forms a ball. Roll out the dough between 2 sheets of wax paper, using short, light strokes at first. Or if you prefer, roll it out on a lightly floured surface.
Follow your quiche or pie recipe directions from here.