1 cup unsalted butter, chilled, plus more for pie plate.
2 1/2 cups flour, plus more for rolling out dough
1 tsp. salt
1 tsp. sugar
1/4-1/2 cup ice water
  1. Cut each stick of butter into eight pieces, and refrigerate until needed. Place the flour, salt, and sugar in a large mixing bowl, and mix to combine.
  1. Add the chilled butter, using a pastry blender, incorporate the butter into the flour mixture; the mixture should resemble coarse meal with small pieces of butter, the size of small peas, remaining visible.
  1. Drizzle 2 Tbsp. ice water over the flour-butter mixture, and blend. Repeat with an additional 2 Tbsp. of water. At this point, you may wish to add more water; When a handful of dough squeezed together just holds its shape, you’ve added enough; if the dough crumbles continue incorporating water, 1 Tbsp. at a time, checking the consistency after each additional tablespoon.
  1. Turn dough out onto a clean work surface. Divide into two equal pieces, and place on two separate sheets of plastic wrap. Flatten, and form two disks. Wrap, and refrigerate at least 1 hour.
  1. Lightly dust a clean, dry work surface with flour. Place the chilled dough in the center of the work surface, and dust the dough as well as the rolling pin with flour. Continue rolling and turning until you have an even ⅛-inch thickness. Turning the dough as you roll will prevent it from sticking to the work surface.
  1. Lightly butter the pie plate. To minimize stretching when moving the dough, roll it around the pin, lift up, and unroll over the buttered pie plate. Using your fingers, gently pat the dough into place. Trim any excess dough, leaving a one inch overhang; then fold dough under to reinforce the edge.
Makes two 8-10 inch crusts

No comments:

Related Posts Plugin for WordPress, Blogger...