RCI-BR.006.0076.001
Flaky Pie Crust
This recipe makes enough dough for one 23 cm (9 inch) covered pie. If your pie only requires a botto
Prep90 min
Cook30 min
Total120 min
Servings4
Difficultybeginner
Ingredients
- (2 1/2 cups) flour310 grams
- (1 teaspoon) salt6 grams
- (1 teaspoon) sugar (optional)4 grams
- (1 cup cold) butter225 grams
- (1/3 cup plus 1 Tablespoon) cold water95 ml
Method
1
Whisk flour, salt and sugar together in a deep bowl.
2
Cut the butter into small pieces and add to the flour mixture.
3
Using a pastry blender or two butter knives, cut the butter into the flour until the butter is in small pea-sized pieces.
4
Add cold water; cut the water into the flour-butter mixture with the edge of a rubber spatula until it is evenly moistened and will hold together when pressed.
5
Form the dough into a ball with your hands, kneading in any loose flour. This should be done as quickly as possible to avoid melting the butter in the dough.
6
Chill the dough for 10-20 minutes.
7
Cut the dough evenly in half.
8
On a lightly floured board, roll each half out until it will cover a 20 cm (9 inch) pie dish, with about 2 cm (3/4" inch) overhang.