When I first discovered the joys of making homemade pie crust, there was just no stopping.
I am a forever changed woman, back in the day before I saw the light. I would use store bought pie crust or if the recipe says make a pie crust from scratch, I would skip over the recipe and never come back to it again.
But that was until I discovered making your own pie crust is super easy and quick and the kneading is just perfect to release some of the built up anger.
Of course, I still pray when I bake it that it does not shrink. I can’t help it, I have watched too many British Bake offs to know that shrinkage and soggy bottoms are a no go.
This recipe is one of The Pioneer Women’s recipes, it was originally given to her by her friend and fellow home schooling mum Pam Regentin.
- 2 ½ x cups cake flour.
- 1 x tsp salt.
- 1 x tbsp. sugar.
- 225g x cold margarine, cubed.
- ¼ x cup water.
- In your food processor, add the cake flour, salt and sugar, pulse to combine.
- Add the cubed margarine and water and pulse till the mixture starts to come together.
- There should still be floury bits when you turn it onto your work surface.
- Gently knead the dough till forms a nice ball.
- Divided into 2 and cling wrap both.
- Pop into the fridge to set for an hour or into the freezer for when you require it.