flakiest pie crust ever
(2 ratings)
I adapted this from http://www.azcentral.com/style/hfe/food/recipes/articles/20120410basic-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.
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(2 ratings)
yield
serving(s)
prep time
35 Min
method
Bake
Ingredients For flakiest pie crust ever
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1 1/4 call purpose flour
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1/2 ccold butter (1 stick)
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6 Tbspice water
How To Make flakiest pie crust ever
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1Place 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.
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2Remove 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.
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3If pre-baking, place parchment paper or foil on top of crust, place dried beans on top. Bake at 375° for about 25 min.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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