I’ve got to admit, I’m a bit of a hypocrite. Typically, I begin getting into Fall mode about 3 weeks before it is socially acceptable. I’ve already burned through ¾ of a large Autumn Harvest Yankee Candle. I’ve had 4 Pumpkin coffees from Dunkin Donuts—2 of which needed to be iced, because let’s be honest, it’s not quite Fall. And I’ve already eyed up this year’s brown boot selection.
I get after Fall with full force weeks before appropriate. And then every year, something happens. As soon as everyone else starts to think about Fall, I get a panicked wave pass through me, telling me to hold fast to these last few fleeting moments of summer.
Because all of my baking and cooking is about to turn quickly to pumpkin, butternut squash, and comfort foods—I give you one last bite of summer: Mini Peach Pies. These scrumptious little darlings have a sugary, buttery, flaky pie crust casing, filled with a cinnamon and fresh peach filling. Simple but delish.
If you want to go ahead and use store bought pie crust to save time, I’ll let you do that and I’ll reserve my judgment. But if you think you’re going to get away without me pleading my case for homemade pie crust, you’re in the wrong place. 😉
Exhibit 1: Price – Pie crust is some expensive stuff. Two Pillsbury pie crusts will run you about $5 in my neck of the woods. Homemade pie crust only has flour, butter, salt, and water in it. You could make enough pie crust to line a football field for $5 (slight exaggeration).
Exhibit 2: Taste – Store bought pie crusts aren’t awful. And I assure you, there will come a post where I lose track of my priorities and use store bought pie crust to save time. But oh my god—homemade pie crust…yum yum yum.
Exhibit 3: Time and Materials – Making homemade pie crust literally takes 10 minutes of hands on time. 7 minutes if you have a pastry cutter. 5 minutes if you have a food processor. Despite being queen of cooking gadgets, I don’t actually have a large food processor or a pastry cutter. I made my pie crust with a fork and some elbow grease. Still only took 10 minutes. Plus, I counted those 10 minutes toward my cardio time for the day (for a daily total of 10 minutes). It then takes 30 min in the refrigerator to firm up, but hey, you need to make a filling anyway, right?
So the choice is yours. I trust you’ll do the right thing. J
Pie Crust (yields two 9 inch pie crusts, 8 mini pies)
2.5 cups of flour
1 tsp salt
1 cup of butter (2 sticks), cold
1/3 cup of ice water