{"id":48,"date":"2018-11-14T22:26:18","date_gmt":"2018-11-14T22:26:18","guid":{"rendered":"https:\/\/simmerandslice.com\/index.php\/2018\/11\/14\/2018-11-13-perfect-pie-crust\/"},"modified":"2023-11-24T06:03:21","modified_gmt":"2023-11-24T06:03:21","slug":"2018-11-13-perfect-pie-crust","status":"publish","type":"post","link":"https:\/\/simmerandslice.com\/index.php\/2018\/11\/14\/2018-11-13-perfect-pie-crust\/","title":{"rendered":"GO-TO PIE CRUST"},"content":{"rendered":"

I\u2019ve met so many people who are afraid of making their own pie crust. This is honestly something I\u2019ve never<\/em> understood, because making pie crust is just about as easy as it gets, and it\u2019s SO worth it to go homemade. With thanksgiving coming up, we thought now would be the perfect time to share our very favorite, tried-and-true pie crust recipe. It has an egg in it, which is a little bit unusual, but we really love the texture the egg brings to the final product. Somehow it\u2019s both flaky and chewy at the same time. I personally prefer my crust nice and thick, so although this recipe technically yields two pie crusts, it\u2019s not quite enough for the thickness I like, so I always use this for a single crust and double the recipe if I need two crusts. I also do this because I like having plenty of dough to work with so that my edges have more of a chance of not turning out hideous. The more dough you have to work with, the better! If you do double the recipe, roll any extra dough in melted butter + cinnamon + sugar and bake pie crust cookies! Those always bring me right back to childhood.<\/p>\n

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Go-To Pie Crust
\n<\/strong>yields two (thick) crusts<\/p>\n

Ingredients:<\/span><\/p>\n