Prep 15 mins
Cook 15 mins
My daughter in law is from France and this is how she makes her pie crusts. I think this is far superior to the ones made with shortening and the crust is much flakier. Hope you like it!
- Place flour and salt in food processor and pulse a couple times.
- Add butter and process until mixture resembles coarse crumbs.
- Add water 1 T at a time through top feeder and pulse briefly until dough begins to form a ball.
- Remove from processor and place on floured surface.
- Form into a ball.
- Allow dough to rest at room temperature for 30 minutes before rolling out.
- On lightly floured surface, roll out dough to fit pie pan.
- Place in pan, flute edges and prick bottom of dough several times with a fork.
- Place in freezer for 15 to 20 minutes.
- Preheat oven to 425 degrees.
- Bake pie shell for 15 to 20 minutes or til light brown.
My husbands favorite pie crust!
I made this today for my husband's birthday pecan pie. It puts me in mind of unsweetened shortbread. I am sure it'll be fine for the pecan pie, as it's very sweet, but I also had enough for a small (4 inch) apple pie for myself (can't eat pecans). I was picking at the crust for my pie, and I think that if I was going to be making a pie that isn't very sweet, I might add a little sugar to the crust. I made a double batch, because I wasn't sure if one 10 inch shell meant that it would be a single or double crust. I'll be saving the rest of it for a pumpkin pie for Thanksgiving and two small lemon pies. It was dead easy to put together, and I'll make it again.