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Dave's Perfect Pie Crust Recipe

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This recipe for Dave's Perfect Pie Crust, by , is from The Haun Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dave Broderick
Added: Friday, July 21, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 cups all purpose flour
2 sticks very cold unsalted butter cut in 1" pieces
1 tsp salt
1/2 cup ice cold water

Directions:
Directions:
Food Processor - Use metal blade to process flour, butter and salt until the mixture is like coarse meal...about 8 seconds. Add ice water and process until the dough begins to clump together...do not let it form a ball. Divide dough into 3 equal parts and flatten into disc. Put each one in a ziploc bag and refrigerate for at least one hour. Roll each disc on your seasoned with flour marble slab to a circle about 1/2" thick. Roll over rolling pin to transfer to pie pan. Press into place. Use kitchen shears to rim dough leaving 1" overlap fold overlap under and pinch. Prick bottom and sides with a fork. Refrigerate at least an hour before filling.

Number Of Servings:
Number Of Servings:
Makes 3 parts 1Top and bottom crust for pie and a bottom crust for a quiche.
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
You must have a food processor to make this crust. Dough needs to be really cold and do not be afraid to use as much flour as you need to keep dough from sticking to your rolling pin.

 

 

 

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