Saturday, December 10, 2016

Pie Crust


1 cup of salted butter, diced and frozen
1 1/4 cup of flour
1/4** cup of very cold almost frozen water


  • Add flour and butter to a food processor 
  • Using the blade attachment, pulse until mixture resembles course crumbs
  • Slowly add water, a little at a time until it holds together
  • Wrap in plastic and refrigerate at least 4 hours
  • Roll out on a floured surface. The key to this is to not overwork it. Handle and roll as little as possible.
Makes one 9 inch shell

*note* you can use it right away, but it is much more buttery and flaky if chilled.
** Depending on moisture, you may need more or less than this. Watch the dough.

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