Pie Crust

The perfect pie crust is hard to find. There are many theories bakers prescribe to; all butter, all shortening, both shortening and butter. Don't touch the crust with your hands, etc. I'm an all butter baker myself. The flavor can't be beat. I also touch the crust. This particular recipe is adapted from Sur La Table's The Art and Soul of Baking. Even though pie crust can be daunting, this one has yet to fail me. This recipe is for a single crust, but can easily be doubled for a double crust pie.

Pie Crust
1 stick of very cold butter, cut into 1/2 inch cubes
1 1/4 cups flour
1 1/2 tsp sugar
2-3 Tbs cold water

In a food processor, pulse the butter, flour and sugar together until it resembles course sand and peas. Add cold water 1 tablespoon at a time and pulse until dough forms a ball. Form the dough into a disc and place on a well floured board. With a flour rolling pin, roll from center to the top. Turn dough 1/4 turn, and roll from center up again. Keep repeating this, turning 1/4 turn until the dough is the appropriate size for the pan.

These are cherry pocket pies I made with my lattice mold. A single crust recipe makes 4 of these pocket pies. And excess pie dough is also delicious sprinkled with cinnamon sugar and baked.