Posted by: spaghettipie | November 21, 2007

Homemade Flaky Pie Crust – Recipe

Here’s a great recipe you can do in the food processor. I’ll tell you how to do it in the processor, but if you want to do it by hand then simply cut the butter in using two knives or a pastry blender. This makes two 9-inch pie crusts.

2 1/2 C all-purpose flour (I used whole kernel white flour this past time with good results)
1 tsp white sugar
1 Tbsp powdered sugar
1 tsp salt
3/4 C cold, unsalted butter
1/3 C plus 1 Tbsp ice water

Directions: (I’ll try to remember to take pictures of this next time I do it.)
In your food processor, combine flour, sugar and salt. Pulse a couple times just to mix them together. Cut the butter into 1/4-inch pieces (I slice into tablespoons, and then cut those into half). Note: Don’t take the butter out of the fridge until you actually need it in the recipe. Better yet, pop it into the freezer while you prepare everything else. Sprinkle the butter pieces evenly over the flour mixture. Using 1 second pulses, process until the largest piece of butter is no larger than a pea. Do not allow the mixture to become a paste. Drizzle the ice water over the flour mixture, and pulse until no dry patches are left. The dough will begin to form into small balls and will stick together when pressed. If it won’t cohere at all, drizzle more ice water (1 Tbsp at a time), pulse, and try again. I usually lay out two pieces of saran wrap on the counter and dump half of the dough balls onto one, and half onto the other. Then I use the edges of the saran wrap to help me press the dough balls into a round, flat disk. Refrigerate for at least 30 minutes before rolling out.

I recommend pre-baking this crust. The high butter content causes this one to slip some during baking if you don’t. For a pre-baked crust, roll out the dough to the size of your pan. Place it into the pan and form the edges as desired. Let the pie crust rest in the fridge for at least 20 more minutes. Position your oven rack in the lower third of the oven, and preheat to 400 degrees F. Smooth a sheet of aluminum foil (shiny side down) over the bottom and edges of the crust, flaring any excess foil over the crust edge. Fill the lining with pie weights, beans or rice. If you don’t have enough to fill the pie then push them to the outer edge of the pie plate. Bake for about 20 minutes to set. Carefully remove the foil and weights, pierce the bottom of the crust with a fork several times, and bake 5 to 10 minutes more, or until it starts to brown.


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