Home Cookin': Classic Pastry Pie Crust | Kids VT | Seven Days | Vermont's Independent Voice

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Home Cookin': Classic Pastry Pie Crust 

Published October 7, 2015 at 10:40 a.m.

click to enlarge A crimped pie crust - ERINN SIMON
  • Erinn Simon
  • A crimped pie crust
Pie season is in full swing. If you've got a kitchen full of apples to use up, why not make a few pies to eat and share? This classic recipe is actually quick and easy . Thanks to the food processor, the pastry comes together with no sweat, which means you're just that much closer to pie time! Pro tip: make sure your butter, water and pie plate are nice and cold — and don't skip the half-hour refrigeration before your roll our your pastry. Your crust will hold it's shape and be extra flaky for the extra work. 

This article was originally published in Seven Days' monthly parenting magazine, Kids VT.

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About The Author

Erinn Simon

Erinn Simon blogs for Kids VT.


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