Prep 20 mins
Cook 1 hr
A recipe I found on King Arthur Flour site. I usually buy the store pre-made pie crusts but want to try my hand at home-made crusts, so will update this recipe once I make the recipe. Tip: If you use salted butter, reduce the salt in the recipe to 1/2 teaspoon.
- 591.47 ml all-purpose flour (or Perfect Pastry Blend flour)
- 4.92 ml salt
- 236.59 ml unsalted butter (16 tablespoons, 8 ounces or 2 sticks)
- 59.14-118.29 ml ice water
- Whisk together the flour and salt.
- Dice the butter into small cubes, or cut it into pats. Work it into the flour until it's well-distributed, but not fully incorporated. Larger, pea-sized pieces of butter will be scattered throughout the mixture.
- Tossing with a fork or your fingers, drizzle in the ice water. Stop adding water when the dough starts to come together, and grab it in your hands. If it holds together easily, without crumbling, it's ready. If it has dry spots, or pieces break off easily, add a bit more water until it's totally cohesive.
- Gather the dough into a ball, and divide it in half. Gently pat/shape each half into a rough disk. Roll immediately, if desired. For better texture, chill the dough for at least 30 minutes before rolling. If dough has been refrigerated longer than 30 minutes, allow it to warm at room temperature for 10 to 15 minutes, until it rolls easily.
A very nice pastry! Easy to handle, rolled out nicely, and tastes very good. I always forget that it will shrink away from pie pan need to make it hang over edge more. Thanks diner for sharing.