Pie Crust
The key to a flaky and light pie crust is to work with everything cold. This is my dough recipe for not only pies but quiches (unless I'm doing crust-less quiches), empanadas, tarts and any other pie crust need - sweet or savory. You can't miss with this recipe.
Ingredients
- ½ cup Water (you probably won't need all of it but just in case)
- 1 tbsp Sugar
- 1 tsp Salt
- 2½ cups Flour
- 1 stick Cold Diced Butter
Instructions
- In large measuring cup mix together Water, Sugar and Salt and refrigerate for 10-15 minutes until very cold.
- In mixing bowl place Flour and Butter.
- With pastry cutter or cold hands (wash your hands under cold water and dry – then work quickly) work the flour and butter together to get coarse mealy texture. Slowly add some of the water mixture – a little at a time – work to form smooth shiny dough. Form into a flat round disk and wrap in plastic wrap and refrigerate for 30 minutes before rolling out. You can also freeze dough disks at this time for future needs.
- Cut chilled disk into four pieces and roll each piece on (ideally) cool, lightly floured surface to desired size and thickness.
