This flaky pie crust works well for quiche and just about any kind of pie.
|Yield||2 pie crusts|
|Directions||Food processor: Place flour in the food processor, add a slice of butter, pulse, add another slice, and continue until until mixture resembles coarse cornmeal. Transfer to counter or bowl.
Bowl: Place flour in the bowl and add a few slices of butter. With the two knives, cut the butter into the flour, add the rest of the butter, and continue until the mixture resembles coarse cornmeal.
Stir in liquid, 1 T at a time, just until the dough holds together. Roll into a ball, then divide in two.
To use, roll out each half of the dough into a circle, about 12 inches in diameter and 1/8-inch thick.
Place one circle in pie plate, saving the other for the top or for another pie, and use with your favorite pie or quiche recipe.
|Notes||You can keep this dough in the refrigerator, tightly wrapped, for a day or two, or roll it out right away.
It is essential that the butter and water be cold; otherwise, the dough will stick to the counter.
Vegan? Try my oil pie crust recipe.
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