Best Flaky and Crispy Pie Crust Recipe
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Category: |
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Ingredients: |
Ingredients: 1 1/3 cup all purpose flour
1 stick butter, cold unsalted, cut into small pieces
1/2 tsp salt
3-5 Tbsp ice water
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Directions: |
Directions:Process the flour butter and salt in food processor in quick pulses until mixture resembles small peas, about 8 bursts. Sprinkle 3 Tbsp of water and process for 3 seconds, then add more water 1 Tbsp at a time and process until mixture just pulls away from surface of food processor. Turn dough out onto floured surface and knead lightly until it just holds together. Form into a ball and wrap with plastic wrap, flatten to a 6 inch disk. Refrigerate for 1 hour.
Roll out onto a lightly floured surface, 1/8 to 1/4 inch thick and place in a 9 1/2 or 10 inch pie plate, pressing to sides and trim off any excess edges, finishing edge as you choose, and stab fork in several places all over
Cover with plastic wrap and refrigerate for an hour
Freeze for 15 minutes before baking
You can either fill it with any fruit or pie filling and continue cooking as that recipe dictates or if you are making a pie that does not require a baked filling, preheat oven to 425 degrees. Line will foil and fill with pie weights or dried beans and bake for 20 - 25 min. Remove the foil and bake for another 5 minutes. Turn oven off and leave pie crust in oven with door slightly ajar for 15 minutes and fill according to any other pie recipe that does not require a baked filling. |
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Personal
Notes: |
Personal
Notes: I use this for apple pies, chocolate cream pies, fruit pies where I cook the filling or just glaze crust with jam and place fresh berries and top with cream, for quiche, or any pie recipe. All the refrigeration, freezing, and leaving door ajar ensure a very flaky, buttery crust.
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