Ingredients: |
Ingredients: 1 1/4 c. all-purpose flour, spooned and leveled, plus more for rolling the dough
1/2 c. (1 stick) cold unsalted butter, cut into small pieces
1 Tbs. sugar
1/2 tsp. kosher salt
3 to 4 Tbs. ice water
|
Directions: |
Directions:In a food processor, pulse flour, butter, sugar, and salt until mixture resembles coarse crumbs.
Add 2 tablespoons of water. Pulse until the mixture holds together when squeezed but is still crumbly (add more water, a little at a time, as necessary).
Place mixture on a sheet of plastic wrap. Shape into a 1-inch thick disk. Wrap tightly and refrigerate, 1 hour-3 days. (The dough can be frozen for up to 2 months.)
Place dough on a floured piece of parchment paper. Using your knuckles, make indentations around the perimeter of the dough to prevent cracking when you roll it out.
With a floured rolling pin, roll dough into a 12-inch circle working from center out. Loosen the dough from the parchment, fold and transfer to a 9-inch pie plate. Avoid stretching. Trim dough to a 1-inch over-hang and tuck it under itself to create a thick rim. Using your index finger, press dough against the thumb and fore-finger of the opposite hand; continue around the perimeter. Refrigerate 30 minutes to 2 days before using. |
Personal
Notes: |
Personal
Notes: How to parbake/pre-bake a piecrust: Line chilled crust with foil, leaving an overhang all around. Fill with dried beans or pie weights and bake at 350º F for 30 minutes. Remove beans and foil. For a parbaked (partially baked) crust, bake until dry and set, 5 to 8 minutes more. For a prebaked crust, bake until golden, 10 to 12 minutes more. Let the crust cool completely before filling.
|
This recipe for Basic Flaky Piecrust is from