Flaky Pie Crust Dough
Flaky Pie Crust Dough:
2 cups all-purpose flour
1 1/2 Tbs. sugar
1/2 tsp. salt
1/2 cup and 2 Tbs. butter
1 large egg
2 Tbs. ice water
Flaky Pie Crust:
Mix together the flour, sugar, and salt in a large bowl. Cut the butter into small pieces and begin working it into the flour with a pastry cutter. Work with the dough until each piece of butter is the size of a raisin. Make sure to do this quickly.
Mix together the egg and water in a small bowl, then add that to the flour/butter mixture. Smear this mixture and knead through it with the heal of your hand until it barely holds together. Don't over-work the dough. Flatten the dough into a disc shape, wrap it in plastic, and chill in refrigerator for at least 30 minutes.
Roll out the dough for the pie shell and place a 10-inch pie pan. Line the shell with parchment paper and place baking beans or weights. Chill for 30 minutes, then bake at 350 degrees F for 15 minutes. Remove parchment and weights and continue to bake for an additional 12 minutes or until crust is light golden brown. Let cool.
If not using immediately, cover pie crust with plastic wrap or towel. Will stay fresh for 2 days sitting out or 4 days in freezer.
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Recipe Disclaimer - Measurements Help
- Sugar Substitution Chart