Farm Fresh Food, Recipes

Savannah’s Sweet Pie Crust

My daughter, Savannah, inherited her daddy’s sweet tooth and from me, she inherited the love for cooking and baking.  Savannah has always been in the kitchen and it didn’t take long for her to start wanting to bake the sweets that her daddy loves.  It started with sugar cookies and then went to cherry pie.  The first rattle out of the box, she made a perfect crust.  I was thoroughly impressed.  Of course, she couldn’t leave well enough alone- did I mention her sweet tooth.  The crust just wasn’t sweet enough- so she made her own recipe.  She did the same with the sugar cookie recipe, but that is for another post.  As it turns out, her dad like her version of cherry pie better!  So, the race is on- can the master stay ahead of the pupil?  It is fun to share this friendly competition with her.

This crust is great for pies or cobblers, I find it too sweet to go with a savory recipe like chicken pot pie.

For detailed directions for preparing and rolling the dough, along with step-by-step pictures- go to:     http://homesteadblogger.com/farmonthehill/269/

2 cups flour

1/2 tsp salt

1/4 cup sugar

3/4 cup unsalted butter

5-6 tablespoons of cold water.

Mix dry ingredients

Cut in the butter till the bits are pea-size

Stir in water, 2 tablespoons at a time, stir with a fork until all the dough is stuck together and forms a ball.

Divide dough in half and form a ball

Pat the ball into a flat circle.

Roll each circle out until the dough is roughly 1 inch larger than the pie plate.

Follow pie recipe for the crust preparation.  If you only need a single crust, the second half of dough can be refrigerated or frozen.

Savannah the pastry chef

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