flakiest pie crust ever

Name: Flakiest Pie Crust ever
Prep time: 35 min
Cuisine: American
Ingredients: 1 1/4 cup(s) all purpose flour; 1/2 cup(s) cold butter (1 stick); 6 tablespoon(s) ice water

(2 RATINGS)

155 Pinches 2 Photos

Lynn Socko

San Angelo, TX

Updated on Sep 27, 2013

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.

Rate

This is what I used the prebaked crust for today. If you'll notice the crust on the bottom left side where I cut it, it's flaking everywhere, it exceeded my expectations.

prep time 35 Min

cook time

method Bake

yield makes 9" double crust

Ingredients

1 1/4 cups all purpose flour
1/2 cup cold butter (1 stick)
6 tablespoons ice water

How To Make flakiest pie crust ever

Step 1

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.

Step 2

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.
Step 3

If pre-baking, place parchment paper or foil on top of crust, place dried beans on top. Bake at 375° for about 25 min.
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