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Saturday, November 22, 2008

Pie Crust with Butter

This pie crust comes out light and flaky. The key is to make sure the butter is very cold and the dough doesn't get over-kneaded.

2 1/2 c. flour
1/2 t. salt
1 t. sugar
1 c. diced butter (COLD)
1/2 c. icy water

1. Mix the flour, salt, and sugar together. Add the butter and mix until rough crumbles form. Add water and mix until dough doesn't quite hold together.
2. Turn contents out onto lightly floured surface. Knead until dough just holds a ball form. Wrap well, and put in fridge for 30 min.-1 hr.
3. Take dough out just before use. Roll out on large sheet of waxed paper to avoid excess flour in the dough, which will cause it to be tough.

Yield: 2 pie crusts

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