Ingredients
Ingredients for a one-crust pie, about 10 ounces:
- 1 1/4 cups allpurpose bleached flour
- 1/4 teaspoon salt
- 1/8 teaspoon baking powder
- 8 tablespoons (1 stick) cold unsalted butter
- 2 to 3 tablespoons cold water
Ingredients for a twocrust pie, about 1 1/4 pounds dough:
- 2 1/2 cups (about 11 ounces) allpurpose bleached flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 16 tablespoons (2 sticks) cold unsalted butter
- 4 to 6 tablespoons cold water
Directions
To mix the dough by hand, combine flour, salt and baking powder in a medium sized mixing bowl and stir well to mix. Cut butter into 1tablespoon pieces and add to dry ingredients. Toss once or twice to coat pieces of butter. Then using your hands or a pastry blender, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients. Keep the mixture uniform by occasionally reaching down to the bottom of the bowl and mixing all the ingredients evenly together. Continue rubbing the butter into the dry ingredients until the mixture resembles a coarseground cornmeal and no large pieces of butter remain visible.
Sprinkle the minimum amount of water over the butter and flour mixture and stir gently with a fork the dough should begin holding together. If the mixture still appears dry and crumbly, add the remaining water, 1 teaspoon at a time for the smaller quantity of dough, a tablespoon at a time for the larger quantity, until the dough holds together easily.
To mix the dough in the food processor, combine flour, salt and baking powder in work bowl fitted with metal blade. Pulse 3 times at 1second intervals to mix. Cut butter into 1 tablespoon pieces and add to work bowl. Process, pulsing repeatedly at 1second intervals, until the mixture is fine and powdery, resembles a coarseground cornmeal and no large pieces of butter remain visible about 15 pulses in all.
Scatter the minimum amount of water on the butter and flour mixture and pulse 5 or 6 times the dough should begin holding together. If the mixture still appears dry and crumbly, add the remaining water, 1 teaspoon at a time for the smaller quantity of dough,one tablespoon at a time for the larger quantity, until the dough holds together easily.
Turn the dough out onto a lightly floured surface and form it into a disk (two equal disks for the larger amount of dough). Sandwich the disk(s) of dough between two pieces of plastic wrap and press it into a 6inch circle. Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour.
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By mdpulley
Chicago, IL
on February 12, 2013
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I love this recipe: simple, easy to make, minimal ingredients. I use wheat flour and the dough is delicious. So far I have used the dough for chicken pot pies, and quiche. It is delicious with savory dishes.
By ecdorr_3551990
East Greenwich, RI
on November 10, 2009
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I don't have much experience making my own crust but I wanted to give it a try. I was easier than I thought. I came together nicely and rolled out easily. I made the single crust and used it for the food networks pecan pie recipe. I liked the crust but I would have liked it more with a different pie filling. Its definitely buttery and flaky. I will make it again.
By zinasp
South Carolina
on April 19, 2007
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I used the food processor to prepare this wonderful, flaky pie crust and used it for Paula D.'s Tomato Pie. It was all wonderful. It's going into my permanent recipe collection!
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