When I first got married 10 years ago, I couldn't cook (at all!), and didn't bake that much either. I liked to try, and would sometimes make a wonderful cake, or a great batch of cookies, but besides some good moments, I was a dolt!
One thing I used to buy a lot was the Pillsbury pre-made pie crust, or the Robin Hood Flaky Pie Crust mix. Both were good, flaky crusts, and were simple to use, but the prices weren't usually the best. Anywhooo, short story long, at some point I realized I needed to face my fear of pie (and tart) crusts, and make my own. Holy jumpin' it's easy!
Super Simple Pie Crust
makes 1 (one) 9 inch pie shell, or roughly 12 tart shells
*See below for tips on pre-baking.
Some pie recipes want you to bake the crust first, and other recipes don't. If your not sure what to do, usually you would pre-bake a crust when the filling is liquid or when the filling itself is not baked (like a no-bake cheesecake filling).
If your recipe calls for a pre-baked pie crust, freeze the crust in the pie plate for at least half and hour, this is an important part of pre-baking a pie crust, as it will help keep the sides of the pie from sliding down when you bake it.
The way I do a pre-baked crust:
Really easy right? I know, I sort of felt like a dork when I realized how simple it was! I have used this crust recipe for fruit pies, custard pies, meat pies, and quiches. It is just a flaky, not too sweet vessel for whatever you can imagine!
Hi, I'm Amy-Lyn!
I am the lady behind this here blog! I live in the sticks with my animals, my super handsome husband, and my
3 amazing kids!
Here you'll find things from recipes (gluten-free, paleo, and strait up junk food!), DIY ideas, thoughts on raising a son with autism, and whatever else pops into my brain! : )
Read more about me by clicking here!
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