I like this pie crust!!! It's a simple one that doesn't require a food processor. The key is to keep it very cold and don't overwork it.
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 Makes two pie crusts.
2 & 1/2 cups flour 1 tbsp sugar 1 tsp salt 2 sticks VERY cold unsalted butter (200 grams) 1 cup VERY cold water (I love to use sparkling water!! I think it helps with flakiness.) |
- Stir together in a large bowl the flour, sugar, and salt.
- Cut the very cold butter into 1/2-inch pieces.
- Sprinkle the butter pieces into the flour mixture and begin to incorporate them with a pastry blender or two knives, if you don't have a pastry blender. I used a potato masher and it worked well!
- Work the mixture together until the butter pieces are the size of peas - then STOP! You want this to look uneven and messy. The gaps between the butter pieces and flour make the pastry flakey!
- Slowly pour about 1/2 cup of the icy water over the butter & flour. Using a spatula, stir it together. Add more water (by the tablespoon), if necessary. Using your CLEAN hands, bring the mixture into one ball.
- Divide the dough in half and wrap each in Saran wrap.
- Chill for two hours - don't be tempted to hurry this part.
- Roll the pastry dough out on a well-floured board or surface - using a well-floured rolling pin. Recipe makes two crusts. You can freeze one, if you don't use it. Just leave it in the dough ball and freeze, well-wrapped. Thaw in refrigerator for several hours before using. Do NOT thaw at room temperature.
