You may also like
Categories:Viewed: 27 - Published at: 4 years ago
Ingredients
- FOR 10-inch single pie crust
- 1 1/3 cups flour
- 1/2 cup butter, cold
- 1/2 teaspoon salt
- 1/2 teaspoon sugar, optional
- 3 Tablespoons cold water
- FOR double 9-inch crusts:
- 2-1/2 cups flour
- 1 cup cold butter
- 1 teaspoon salt
- 1 teaspoon sugar
- 6-8 tablespoons cold water
Method
- Cut cold butter into small pieces.
- Blend dry ingredients in large bowl. Cut in butter until very coarse pieces (no smaller than peas).
- Sprinkle 1 Tablespoon of cold water into dough and toss with fork. Continue with second and third tablespoons of water. If necessary, add up
- to an additional tablespoon of water. Dough should be dry but hold together when pressed.
- Form ball(s) of dough onto wax paper. Knead 2-3 times. Transfer to prepared pastry cloth.
- Prepare pastry cloth by dusting with flour. Carefully spread dough into disk(s), turning and dusting cloth as necessary.
- Cover rolling pin with sleeve and carefully roll out dough to desired thickness. Carefully fold in half and half again and transfer to pie plate. Unfold and flute edges.
