Traditional All Butter Pie Crust
2013-10-28 15:42:49
A melt in your mouth delicate pie crust
Ingredients
- makes enough for 1 double crust pie, or 2 singles
- 2 1/2 Cups All Purpose Flour
- 2 Sticks Cold Unsalted Butter
- 1/2 tsp Salt
- 1 tsp sugar
- 1/4-1/3 ice water
Instructions
- Pulse all dry ingredients in a food processor to mix well
- Add butter and pulse until mixture resembles coarse cornmeal
- Add water a few tablespoons at a time and pulse each time, as soon as mixture hold together stop adding water
- If using for a double crust pie divide dough into two ball, one slightly larger, if using as single crusts, divide dough evenly
- Flatten balls, wrap in plastic and refrigerate for at least one hour.
- Roll on lightly floured board to about 1/8" thick
- Roll crust lightly around rolling pin to lift onto pie pan
- Lay crust in pan making sure it is pressed into the bottom
- Use the crust hanging on the edge to make a fluted rim
Adapted from Martha Stewart
Adapted from Martha Stewart
Chefs Last Diet https://chefslastdiet.com/
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