Easy as Pie Crust

I love to bake, but I have always hated to make pie crust. I can make angel food cakes, homemade breads, cheeses and even wedding cakes, but I hated to make pie crust! A few years back I came across a recipe where you make pie crust using a food processor, eureka! No more cutting in chilled butter with a fork or pastry blender ( I swear I had one once, I think I lost it when we moved 10 years ago). This recipe is so easy anyone can do it, I swear! I made my pie crusts tonight for Thanksgiving. It's a great time saver to make them up in advance. They keep well in the fridge for a few days or the freezer for a month.

Makes 2 single crusts or 1 double crust pie

2 sticks cold butter

2 1/2 C Whole Wheat Pastry Flour 

1/4 tsp sea salt

1/4 C ice water, optional

In a food processor mix flour and salt.

Then turn food processor on and add butter a few cubes at a time.

Do not over mix the flour and butter or your crust will be tough. At this point you may want to add in ice water if your mix looks dry and isn't coming together. This mix came together without it.

If your flour is really fresh like mine was ( or its really humid) the flour will have a lot of moisture in it and will stick together when you pinch it.

Throw a little flour down on your counter.

Dump out contents of food processor.

Work dough with floured hands and divide into two portions and make into rounds.

 Chill at least 30 minutes and up to 5 days or freeze for a month. Use for your favorite pie or our Agave sweetend Butter Pecan Pie!