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!
- 1 1⁄2 cups flour
- 1⁄4 teaspoon salt
- 1⁄2 cup butter, chilled & cut into small pieces
- 6 tablespoons ice water
- 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.
As a big fan of french desserts, this is splendid!!! I'm a believer!! Why would anyone ever make any other kind of crust. Crusts with shortening are hard to roll and they fall apart alot but this was elasticy and very easy. It was like I popped the ingredients in the processor and VOILA! Perfect ball of pie crust. Thank you very much for submitting this recipe!!