Sunday, November 6, 2016

Buttery Pie Crust

Enough for two shells or one top & bottom:

2 1/2 cups of flour
1/2 cup of ice water (must be cold almost frozen)
1 cup of diced frozen butter
**1/2 teaspoon of salt if the butter is unsalted otherwise omit

Put the flour and butter in the food processor and pulse until fine crumbs are made. Transfer into a bowl and add one or two teaspoons of ice water, stirring with a fork, until it forms a ball. *Wrap in plastic and refrigerate for 4 hours. Half the dough and roll out, taking care not to over work the dough.

*This worked without refrigerating it as well, but it is flakier if you do it.


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