This pie recipe is a crumb top so you only need to make enough pie pastry for the bottom of the pan.  I know you might be tempted to buy one of those frozen pie crusts in the little aluminum pan, but please don’t.  Stop buying mass produced foods that are overly processed when making homemade couldn’t be easier.

I used to demolish homemade pie crusts.  Cook books really don’t give enough direction to indicate to readers that a homemade pie crust needs to be made using a couple of simple tips and it’s easy and quick.  I wish I had video enabled on here so that I can show you how easy it is (video is an idea I am currently toying with on certain procedures).  Just follow my easy tips and I promise you it is so easy.

I use the pie pastry recipe from my Better Homes and Gardens Cookbook (the beginner’s cookbook).  I’ve tried the Alton Brown way where you use both butter and shortening, I’ve tried just butter, and I’ve tried just shortening.  I’ve got to say that the best pie crust (in my opinion) is one that is made with butter (not margarine, but butter!).  The flavor and consistency are just better with butter.  Here’s the recipe and my tips will follow.

Pastry for Single-Crust Pie

Better Homes and Gardens Cook Book

-1-1/4 cups AP flour

-1/4 tsp. salt

1/2 cup shortening (butter)

4-5 Tblsp. cold water

I’m going to spare you the long tedious directions shown in the cookbook and make it short and sweet for you.  Do you have a food processor?  I hope you do.  That kitchen must-have will make this process quick quick quick.  If you don’t have a food processor, you might want to think about getting one!  No seriously, this will take a bit longer for you.

Secret #1:  Make sure that the butter is COLD.  Put the flour, salt, and cold cubed butter in your food processor.  Pulse until the mixture looks crumby.  Like this:

Now, to make sure that everything stays cold, get a measuring cup, and put ice water inside.

You’re only going to use 4-5 Tblsp. of this water, but you want it COLD.  Put the lid back on your food processor, turn it on low, and add the water 1 tablespoon at a time until the dough forms into a ball.

Now, lay out some plastic wrap and plop the dough onto the plastic.  Don’t knead the dough or mush it around too much or you will activate the gluten in the flour and your crust will be tough.  Just smush it into a ball really fast, wrap it in the plastic, and refrigerate it for 30 minutes while you make the pie filling.

Speaking of pie filling, I believe I owe you a kick ass peach pie recipe.  Here you go:

Crumb-Topped Peach Pie

An Easy Everyday Cooking Recipe

1 cup sugar

1/3 cup cornstarch

1/8 tsp. salt

1 egg, beaten

½ tsp. almond extract

6 cups sliced, peeled peaches or 2 (28 oz.) can peaches, drained

1 unbaked (9-inch) deep-dish pie crust

TOPPING:

¼ cup sugar

¼ cup packed light brown sugar

½ cup AP flour

¼ cup butter

Preheat oven to 375.  Mix 1 cup sugar, cornstarch and salt in a large bowl.  Add egg and almond extract; mix well.

Add peach slices to bowl; toss gently to coat with sugar mixture.

Arrange peach slices in pie crust.  (Do you know how to roll out a pie crust?  Just take it out of the fridge and don’t let it get warm.  Lightly flour a clean and dry surface and roll the pastry by starting from the center and working your way out to the edges making sure to keep the crust moving so that it doesn’t stick.  Roll it out until it is about 1/4-inch thick.  Place it gently in your pie pan making sure not to stretch it and cut the excess dough from around the edges with a butter knife.  If any of this is unclear or you need me to elaborate please feel free to ask.  It’s why I’m here.)

For topping, combine ¼ cup sugar, brown sugar and flour in a small bowl.  Cut in butter using a pastry blender or 2 knives, until crumbly.

Sprinkle topping over peaches.  Bake until golden brown, about 30 minutes.  Serve pie warm or cold.  YIELD:  6 servings.

You can use fresh, frozen or canned peaches in this recipe.  I warn you, if you use canned peaches, the pie will be a little runny, but no less flavorful and delicious.  I almost always use canned peaches and the pie is always a little runny.  It’s not photogenic, but it’s yummy yummy.  Also, call me crazy, but I have a hard time cutting up a beautifully fresh peach and putting it in a pie when it is best going straight to my face-hole.

Enjoy!

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