Flakiest Pie Crust ever

Lynn Socko


I adapted this from azcentral.com/...c-quiche-crust.html

I left out the salt accidentally, but didn't miss it at all, so won't be adding it in the future. Also it called for 2 tbsp of ice water, but I used 6. I always make my own pie crusts, and this is by far the best recipe I've ever used.

pinch tips: How to Fold Ingredients



makes 9" double crust


35 Min




1 1/4 c
all purpose flour
1/2 c
cold butter (1 stick)
6 Tbsp
ice water

Directions Step-By-Step

Place flour and butter in food processor. Pulse until it resembles coarse meal. Add 1 tbsp of ice water at time (while pulsing) add just enough until dough starts to cling together. I used 6 tbsp.
Remove blade and dough and form into a ball, roll out on a lightly floured surface. Place in a 9" pie plate, cut edges. Place in fridge for at least 30 min.
OR wrap ball into plastic wrap for 30 min. Remove and roll out and place in pie plate.
If pre-baking, place parchment paper or foil on top of crust, place dried beans on top. Bake at 375° for about 25 min.

About this Recipe

Course/Dish: Pies
Main Ingredient: Flour
Regional Style: American