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Make Ahead Pie Crust From the Mixer

August 20, 2014

It is well known, within my circle of friends, that I make a delectable pie crust, partly because the time is taken to blend the butter in by hand.  Recently, my pie exuberance led to a holiday hindrance; six palatable pies on my mind, six crusts I must make with as little mess as possible. I must impress.

Turning to my standing mixer for convenience, I toil over the dreaded fact that as soon as I add butter to this elegant powdery flour and turn the mixer on, I will have an explosive white Christmas in my kitchen.

I live in California, we don’t have time for that.  Searching for a light bulb….

Eureka!

As demonstrated in the header photo, I simply wrapped a True Liberty® Turkey Bag around my mixer bowl, then up over the top!

Explosion factor contained.  California 10-day holiday forecast: warm and sunny with a chance of heavenly pies.

 

Pie Crust Recipe

Makes one, two-crust pie. I like to triple the recipe and freeze the extra. Why make three messes, when you can make one.

Ingredients:

  • 1 True Liberty® Turkey Bag
  • 2 ¼ Cups all-purpose flour (plus some extra to dust your rolling surface)
  • 1 teaspoon salt
  • 16 Tablespoons (2 sticks) butter
  • 3-6 Tablespoons ice water

Step 1: Combine flour and salt in standing mixer bowl using the paddle attachment.

Step 2: Cut butter into ½ inch cubes and add to the flour.

Step 3: Wrap the Turkey Bag around the bowl of your mixer.

Step 4: Pulse your mixer a few times before turning it on to the lowest setting. Then mix for 30 seconds or until the dough is crumbly but not forming into a ball.

Step 5: Remove the bowl from your mixer and toss with 3 tablespoons of the water.  The dough should hold together when pressed firmly.  If it does not toss in the remaining water one tablespoon at a time.

Step 6: Twist your True Liberty® Turkey Bag around the bowl and chill in the refrigerator for 30 minutes.

Step 7:  If using the dough right away, roll out one piece to fit pie pan. Fill the pie and top with the remaining crust.  Bake as directed for your filling recipe.

 

*To store in the freezer, split the dough up into individual pie sized rounds and freeze them right in the bag!  When frozen, the dough will last up to 3 months.

Homemade pie crust in a Home made pie crust in a True Liberty® Bag

Check back for our fresh apple filling baked in a True Liberty® Bag!