Perfect Pie Crust
Makes 2 - 10" crustsIngredients:
- 2 cups flour
- dash salt
- 2/3 cup butter (cold, cubed)
- 1/2 cup water (Cold)
Butter and water must be cold for light, flakey crusts.Directions:
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Sift flour and salt together.
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Using a pastry blender cut cubed butter into flour mixture until consistency of small pebbles.
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Stir in most of cold water using just enough to make dough moist. If needed add more water 1 tablespoon at a time. Do not over mix.
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Form dough into ball, cover and refrigerate at least 1 hour.
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Cut ball in half and roll each half on floured surface trying not to over work dough.
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Place in 9-10" pie plate and pinch edges then, using a fork, poke holes in crust to prevent air bubbles.
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Bake as directed in preferred pie recipe.
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Use dry beans or pie weights to fill crust if pie recipe requires baking crust before addition of filling. This will discourage shrinkage.
Comments:
Mom and Dad used to have a pie shop. Dad helped me modify and perfect their recipe to avoid using shortening.