Pie Crust

The great thing about this crust is that it doesn't need to be baked before adding filling unless you want to do a cream pie. Not too salty, not too sweet the flaky texture and buttery flavor are everything you could want in a crust. Feel free to double it for pies with top crusts like apple or cherry, or make a single batch for pumpkin pie. Having the butter ice cold makes these little pockets of fat in between the glutinous flour layers that melt as they bake. 

Ingredients:

1 3/4 cups flour

1 teaspoon sugar

1/4 cup plus 2 Tablespoons ice water

1 1/2 sticks cold butter

Flour for dusting

Makes one crust (top or bottom).

Supplies:

Large mixing bowl

Measuring cups

Measuring spoons
Box grater
Pastry cutter/blender
Plastic wrap

Directions:

In a large bowl, sift together flour and sugar. Cut in cold butter, and ice water. The easiest way to get ice water is just to full up a cup with ice and water then dump the water into the measuring cups as you need it. Remember, you want the layers of butter to stay frozen and melt as it bakes. Roll into ball and refrigerate 30 minutes before using. 

Flour work surface. Roll dough into an even circle about 1 inch larger than your pie pan, including measurements up the sides. Flour top of crust lightly then roll up with pin to transfer to your pieces pan without tearing. Press lightly into pan. Bake pie or quiche following filling recipe. If baking for cream pie, I recommend using pie weights and a pie shield or wrapping the edges with foil and baking at 425 for 15-20 minutes

Tips:

Use a box grater with ice cold butter to easily grate the butter before cutting it into the flour. This works nicely if your butter is frozen or very cold. Double this recipe if you need a top crust, too.