Basic Flaky Pie Crust
"This pie crust is light, flaky tender and very crisp. It has a glorious butter flavor and is an ideal container for any pie or tart recipe. I strongly recommend commercial or homemade pastry flour, as it will result in a more tender crust than one made with all-purpose flour...."
INGREDIENTS
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Ingredients
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#1 Pastry for a 9-inch pie shell or a 9 1/2- or 10- by 1-inch tart shell:
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•8 tablespoons unsalted butter, cold
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•1 1/3 cups + 4 tablespoon pastry flour or 1 1/3 cups (dip and sweep method) bleached all-purpose flour
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•1/4 teaspoon salt (for savory recipes, use 1 1/2 times the salt)
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•2 1/2 to 3 1/2 tablespoons ice water
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•1 1/2 teaspoons cider vinegar Optional
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•1/8 teaspoon baking powder (if not using, double the salt)
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#2 Pastry for a 9-inch lattice pie, a 9-inch deep-dish pie, a 10-inch pie shell, or a 12- to 14-inch free-form tart•9 tablespoons unsalted butter, cold
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•1 1/2 cups + 1 1/2 tablespoons pastry flour or 1 1/2 cups (dip and sweep method) bleached all-purpose flour
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•1/4 teaspoon salt (for savory recipes, use 1 1/2 times the salt)
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•3 1/2 to 4 1/2 tablespoons ice water
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•1 1/2 teaspoons cider vinegar Optional
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•1/8 teaspoon baking powder (if not using, double the salt)
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#3 Pastry for a two-crust 9-inch pie•14 tablespoons unsalted butter, cold
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•2 1/4 cups + 2 tablespoons pastry flour or 2 1/4 cups (dip and sweep method) bleached all-purpose flour
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•1/4 + 1/8 teaspoon salt (for savory recipes, use 1 1/2 times the salt)
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•5 to 7 tablespoons ice water
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•1 tablespoon cider vinegar Optional
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•1/4 teaspoon baking powder (if not using, double the salt).
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