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Best Pie Crust Recipe

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This recipe for Best Pie Crust, by , is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sheralyn Milton
Added: Sunday, June 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Plastic Wrap
Flour
Water
1/2 c Butter
1/2 tsp Salt

Directions:
Directions:
All ingredients must be very cold before starting. Keep ingredients in freezer until ready to use.
Lightly mix 1 1/2 cups flour with salt. Cut butter into slices and cut into flour with pastry blender till resembles fine crumbs.
Add water one Tbs at a time into mixture and fluff with fork. Keep adding until all mixture is moist. Avoid using too much.
With your hands roll dough together in bowl to ensure all mixture is moist and separate into two balls.
Turn one onto a large sheet of plastic wrap. Cover lightly with the rest of the wrap and roll flat with a rolling pin.
Cover rolling pin and surface with flour.
Remove dough from wrap and place onto floured surface and continue to roll out until paper thin, flipping sides often as you roll.
Holes in dough can be repaired with light dusting of water and pinch together; dust with flour. Dough should be larger than the pie tin it is intended for.
Carefully transfer to tin by rolling one side onto rolling pin and lifting to place tin underneath or fold in half and then quarters for easy transfer and unfold over tin.
Once in tin properly, use a knife to cut dough to fit the tin.
Repeat with second dough ball for two crust pie and meals or roll in plastic wrap then foil and store in freezer for later.

Number Of Servings:
Number Of Servings:
8-16
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
The key is very cold ingredients and patience!

 

 

 

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