pie crust

Recipe: Pie Crust


2 Sticks butter, cold and cubed

3 Cups Glynis’ Kitchen Scratch Mix

1/4 – 1/3 Cup ice water

Directions:   In a food processor, pulse blend Glynis’ Kitchen Scratch Mix and butter cubes until it looks like coarse meal.  If you don’t own a food processor, you can place the ingredients in a large bowl and use a fork, your fingers, or two knives to work the mixture until it resembles cornmeal with pea-sized pieces of butter in it.

Add in the ice water 2 tablespoons at a time until the mixture comes together.  You may not need to use it all.

Remove mixture (that is now a dough ball) from food processor or bowl onto a piece of plastic wrap.  Divide it in half.  Flatten it slightly to form two disks.  Wrap each disk in plastic wrap and refrigerate for 30 minutes.

Sprinkle a little of Glynis’ Kitchen Scratch Mix onto a flat surface.  Roll out each disk into a 10-11 inch circle to make a 9 inch pie, bottom and top crusts.  Don’t throw away the scraps.  Use shaped cookie cutters to make a pretty design on the top crust.