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.
Prep Time 20 minutes mins
Refrigeration Time 45 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Appetizer, Brunch, Dessert, Dinner
- 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
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.