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Pie Crust Recipe

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This recipe for Pie Crust is from The Davis Family and Friends Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the flakiest crust, make sure all ingredients (including the flour) are cold before you begin.

2 1/2 cups all-purpose flour
1 teaspoon salt
2 teaspoons sugar
2 sticks (1 cup) unsalted butter, cold, cut into small pieces
1/4 cup ice water, plus more if needed
Directions:
Directions:
Sift the flour, sugar and salt together in a medium-size to large bowl. Using pastry blender, cut in the butter until the mixture resembles coarse crumbs with some larger pieces. Tossing the mixture quickly and lightly with a fork, sprinkle in the ice cold water 1 tablespoon at a time. (It's better to err on the side of not having enough liquid than to have too much; you don't want a soupy crust.) Continue tossing until the dough holds together when lightly pressed.
Turn out the dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough may be frozen for up to 1 month; thaw overnight in the refrigerator before using.
Personal Notes:
Personal Notes:
Makes enough for one double-crust or two single crust 9- inch pies.

 

 

 

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