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Categories:Viewed: 7 - Published at: 6 years ago
Ingredients
- 3 c. all-purpose flour
- 1 tsp. salt
- 3 Tbsp. sugar
- 1 c. very cold unsalted butter, cut into pieces
- 2 extra large egg yolks, lightly beaten
- 1/4 c. ice water
Method
- Combine flour, salt and sugar.
- Cut in butter with a knife or pastry blender until mixture resembles coarse meal.
- Gradually add egg yolks and ice water until a firm ball is formed.
- Do not overwork dough.
- Seal the dough in plastic wrap and chill for at least 30 minutes before rolling out.
- When chilled, roll out to about 1/8 inch thickness on a lightly floured surface 2 inches larger than pan into which it will be fitted.
- When fitted into pan, trim edges and finish as directed.
- Makes enough for 1 double-crust pie.
- (We froze the second crust.)
