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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I am convinced that most people stopped making pie crusts at home because it is a really time consuming operation. In spite of that, I make my own pie crust because NOTHING is as good as a good homemade crust. This is a method that uses the idea of making puff pastry, but takes a little less time and produces a really flaky crust. Read more . The picture is the rolled butter. Ingredients:
2.5 cups (300 grams by weight) flour |
2 sticks (225 grams) sweet cream butter (unsalted), plus a couple of tablespoons to put into the pie. |
1 tsp sugar |
1 tsp salt |
4-6 ounces (120-180 ml) ice water |
2 sheets parchment or wax paper about 14 x14 |
Directions:
1. Combine flour, sugar and salt in a bowl and set aside.
2. Remove the butter from the fridge and place on one sheet of parchment paper on the counter and cover with a second sheet.
3. Using a rolling pin, roll the butter about 1/4 thick. Divide into 4 sections and put into the refridgerator for 30 minutes or into the freezer 15 minutes until it is solid again.
4. Remove from fridge and separate the butter from the paper (this makes it easier for the next couple of steps).
5. Sprinkle about 1 ounce of the flour mixture one 3 of the sections. Stack all 4 of them on top of each other and sprinkle another ounce on the top section.
6. Cover this with paper and roll out again. Divide into 4 sections again and repeat the procedure.
7. Place back in fridge or freezer until hard again.
8. Divide into 4 sections again and repeat above procedure again. Return to fridge again.
9. Divide into about 8 sections and put into the bowl with the remaining flour. Using a pastry blender or knife, break the sections into large pieces and toss the flour around in the bowl.
10. Add the water by tablespoons and lift the flour and butter mixture with a fork until it begins to hold together and then form into 2 sections, one slightly larger than the other. Avoid stirring because you want to keep larger pieces as they create the flaky layers.
11. Return to fridge until ready to roll out and fill.
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