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Buttery Pie Crust
Ingredients
- 21/2c sifted all-purpose Flour
- 1tsp Salt
- 1tsp Sugar
- 1c Unsalted butter, cut into small pieces
- 1/4 to 1/2c cold Water
- In the bowl of a food processor, combine flour, salt, and sugar.
Add butter, and process until the mixture resembles coarse meal.
- With machine running, add cold water in a slow, steady stream through feed tube.
Pulse until dough holds together without being wet or sticky; be careful
not to process maore than 30 seconds. To, test, squeeze a small amount
together: If it is crumbly, add more cold water, 1Tblsp at a time.
- Divide dough into 2 equal balls. Flatten each ball into a disk, and wrap
in plastic. Transfer to the refrigerator, and chill at least 1 hour.
Suggestions and Tips
- You may store prepared dough, frozen, for up to 1 month.
- This will prepare 2 bottom crusts or 1 bottom crust and 1 top crust.
When making dough for a top and bottom crust pie, divide dough into two balls
one a tad larger than the other. The larger ball is for the bottom crust and the smaller
ball is for the top crust.
- When cooking the dough, it is a good idea to cover the edges with foil so that they
will not burn.
- When rolling out the chilled dough I find it easiest to place one dough disk
on wax paper slightly covered in flour and then placing another slightly floured
piece of wax paper, the same size as the bottom piece of wax paper,
on the top of the disk. Then roll out the dough, about an 1/8inch in thickness.
Then fold rolled out dough in half, being careful not to crease or break the dough.
Carefully remove the bottom piece of wax paper and place folded dough in the middle
of the pie pan. Open dough onto other side of pie pan and carefully remove top piece
of wax paper. Then form dough to the pie pan. This should keep the dough from breaking.
When ready you can use this same method for the top piece of pie dough.
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