Homemade Pie Crust 101

I can officially report our first attempt at making pie crust was a success! I found a foolproof recipe compliments of a fellow Okie whom I pay homage to almost daily in my kitchen, thanks Pioneer Woman!
So here it goes, one of the best pie crusts I've ever tasted.


Recipe makes 2 9-inch pie crusts

Ingredients: 2 1/2 cups all-purpose flour

                     1 tsp. salt

                     1 Tbs. Sugar

                     1 cup (2 sticks) cold butter, cut into chunks

                     1/4 cup cold water

Directions: 

Mix the two cups of flour with salt and sugar. Cut butter into the flour with a pastry cutter (or in a food processor). Add the other 1/2 cup of flour and work in. The mixture should look like large crumbs. DON'T OVER MIX! Sprinkle the cold water over dough and with your hands or wooden spoon mix until the dough holds together.

Now shape the dough into two discs.

 From this point you can wrap the dough and store it for later use or you can go ahead and roll the dough out for your pie. (Or in this case, for your quiche!) 

I gave Mikey the honors. He loves stuff like this.

 If your dough starts sticking sprinkle a little more flour over top and that should do the trick. 

I mean is there anything more awesome than a husband who loves to cook with you? Nope. 

 And look who else loves hangin' around the kitchen....

Mommy's little buddy! I'm a lucky girl!! 

So here's our dough almost ready to fill. (If you look really close you can see the chunks of butter in the dough, ahhhh)

 We decided to use our crust to make a breakfast quiche. We roasted mushrooms, sauteed green onions in some butter, yummm, added swiss cheese, prosciutto, and combined all the ingredients with eggs and heavy cream. The quiche baked for 45 minutes at 400 degrees. 

                      

Voila!

This crust is perfect, and flaky and just delicious. 

And the mushrooms, I die!