"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Basic Pie or Tart Crust Recipe

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This recipe for Basic Pie or Tart Crust, by , is from The Wiersch Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stacey Empson
Added: Wednesday, December 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 c. all-purpose flour
1 tsp. sugar
1 tsp. salt
10 T. (1 1/4 sticks) cold unsalted butter, cut into small pieces
1/4 to 1/2 c. ice water

Directions:
Directions:
Combine the flour, sugar and salt in a food processor and pulse to mix. Add the butter and pulse until mixture resembles coarse meal. With the machine running, trickle in 1/4 cup ice water through the feed tube, just until the dough gathers. If the dough seems dry, add up to 1 tablespoon more of water at a time. Remove the dough from the machine and flatten it with the palm of your hand to form a thick disk. Wrap the disk in plastic and chill for at least 1 hour or as long as 2 days. You can also wrap foil over plastic wrap and freeze up to 2 months, but then let thaw in refrigerator.

To roll, put chilled dough disk on a lightly floured work surface (or between 2 sheets of wax paper) and roll to 1/8-inch thick round, about 2 inches larger than your pie plate. Work quickly so the dough doesn't become sticky. Using a spatula to help lift the dough, fold it loosely in half and then into quarters. Place in pie dish, unfold and press lightly into dish. Fold the overhang under and flute it.

Personal Notes:
Personal Notes:
This makes one pie crust. Double (or make two separate dough disks) for a double-crust pie.

 

 

 

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