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Make Easy No-Fail Pie Crusts Every Time

By admin | June 3, 2011

I began with a basic recipe but perfected the method of execution over the years.
1 cup all-purpose flour
4 ounces cold butter
1/4 cup ice water
1/2 tsp salt
1/2 tsp sugar

The instructions are very simple “mix together”. However, it is how you mix them together that is going to make or break this recipe.

Here are some tips for a fabulous flakey crust:
Use a food processor if possible to blend the dough together until it reaches the consistency of breadcrumbs.
You can also use a fork on a cold cutting board if you don’t want to use the food processor.
Remember the less you touch the dough with your hands the less chance that the butter will melt.
When adding the water add one spoonful at a time, the goal is to use the least amount of water as possible.
Once the dough is combined wrap it in plastic wrap and let it sit in the fridge for at least 30 minutes.
When rolling out the dough do not roll over the edge of the dough, this will result in frayed edges.
Roll, then turn the dough a little and repeat this until the dough is 1/8 thick.
No need to grease the pie plate due to the high butter content.

Enjoy!

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