Flaky Buttery Pie Crust
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- 1 1/4 c
- all purpose flour
- 1/4 tsp
- 1 stick
- butter (1/2 cup), chilled and diced
- 1/4 c
- ice water
1In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
*NOTE* The BEst Way To Cut In Butter Is With Either A Food Processor Or Pastry Cutter. If You Do Not Own Either You Can Substitute By Using A Butter Knife And Fork. It may take longer but does work. Or You Can Try Freezing Then Grating The Stick Of Butter Instead Of Chilling and Dicing. You Can Then Put The Grated Butter Back In The Freezer, To Ensure That The Butter Bits Stay Cold and Solid While Working The Dough.
2Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
MAKE SURE YOU ONLY KNEAD AND WORK THE DOUGH AS LITTLE AS NECESSARY TO PREVENT THE DOUGH FROM BECOMING DENSE.