Description
This pie crust recipe uses butter, not lard. It is easy to make and is a real crowd-pleaser.
Yield
1 Servings
Preparation time
45 minutes
Ingredients
2 c Pastry Flour
1⁄2 t Salt
12 T Butter (unsalted, chopped, and chilled)
7 T Water (very cold)
Instructions
Start with all ingredients cold. Lay out two squares of wax paper that you will need after the dough is made.
- Combine the salt into the flour.
- Cut the butter into the flour with a fork, a pastry blender, or a quick pulse from a food processor. You want little pea-sized bits of butter covered with flour. This is how it gets flaky.
- Sprinkle the ice water over the mixture and lift and toss until it starts to come together.
- Knead it quickly and lightly. Try to avoid melting the butter. It's OK if it looks a little raggy; you do not need a homogeneous mixture. There's a helpful video in my YouTube Favorites.
- Form it into two flattened balls and wrap them in the wax paper. Chill a while so the butter firms up.
Notes
I always use Queen Guinevere pastry flour from the King Arthur Flour Company Baker's Store in Norwich, VT.
Source
Jasper White's Cooking From New England