This recipe comes from Yankee magazine, a New England periodical. It is a good, almost foolproof, pie crust that can be used with just about any filling.
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2 crust ...
Units: US | Metric
- 1Pour the flour into a mound on a countertop. Add salt and sugar; toss well. Work butter into flour with fingertips until it forms pea-sized lumps. Add the water, 2 tablespoons at a time, tossing with your fingers, until dough is crumbly and just starting to come together. You may not need all the water.
- 2Form dough into a mound, then use the heel of your hand to push the dough away from you, flattening out lumps. Repeat.
- 3Shape into two equal disks, wrap in plastic, and refrigerate at least 1 hour.
- 4To Form 2 Crust Pie:.
- 5Place one disk of dough on a floured pastry board; roll into a circle 1/8-inch thick.
- 6Fold circle of dough gently into quarters and transfer to an ungreased 9-inch tart pan.
- 7Unfold and gently push dough into pan. Cover with plastic wrap.
- 8Place second disk of dough on a floured pastry board; roll into a circle 1/8-inch thick. This will be your top crust.
- 9Cut small decorative holes in center of top crust to vent, then carefully transfer to flour-dusted cookie sheet. Cover with plastic wrap.
- 10Refrigerate crusts at least 1 hour or until needed.
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Nutritional Facts for Basic Short Crust Pastry Dough
Serving Size: 1 (42 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 125.9
- Calories from Fat 2
- Total Fat 0.3 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 243.0 mg
- Total Carbohydrate 27.0 g
- Dietary Fiber 0.8 g
- Sugars 3.2 g
- Protein 3.2 g
The following items or measurements are not included: