This delicious crust contains no sugar and can be used for sweet or savory pies.
You have to plan ahead to use this recipe because the dough needs to rest in the refrigerator for at least 2 hours before rolling it out. The key to a flaky, buttery crust is using cold butter and ice water and taking care not to overwork the dough.
1 1/4 Cups flour
1/4 teaspoon salt
1/2 cup VERY COLD butter, cubed (for best results, freeze an unopened stick of butter, then cube it and put it back in the freezer for a few minutes before using.)
1/4 Cup (or less) of ice-cold water
In a large bowl, combine flour and salt. Using a pastry cutter (totally optional) or two butter knives gripped in each hand (just as good), cut in the cold butter until the mixture resembles coarse crumbs. Stir in ice water, a tablespoon at a time, until mixture forms a ball. Cover in plastic wrap and refrigerate for 2 hours or overnight. You can use the pastry blade on your food processor and pulse the mixture. Also, using a cocktail jigger with a strainer lid for ice water works well to sprinkle the water, a little at a time, into the flour and butter mixture
After refrigerating the dough for at least 2 hours, roll it out on a floured surface to fit a 9-inch pie plate and press it into place.
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