Perfect Pie Crust
- 2 1/2 c
- all purpose flour
- 1 tsp
- 1/2 tsp
- 2 stick
- butter, cut-up & really cold
- 1/4 - 1/2 cup "ice" water
- note: i always place butter in freezer the day before, then cut it while it is frozen.
Let mixture stay in processor until crumbled.
Pour ice water from side until flaky.
Pour out on lightly floured surface, and knead until all flour is absorbed.
You can wrap this dough and freeze up to 1 month.
PIE CRUST DECORATIONS:
LEAF EDGE: With leaf cookie cutter - cut out leaves, place slightly slanted, in a layered effect on edge of crust that has been cut closely to the pie plate.
BEARTOOTH: Cut slits in the pie crust edging, then turn up every other one.
BRAIDED EDGE: Take three 93) thin strips and braid, then place on edge of crust with water as a glue.
NOTE: 1 egg to 2 tsp. sugar makes a good glaze - do this during the last 5 minutes of baking @ 350.