Pie CrustFrom sunny 9 years ago
How to make it
- Cut the butter into 1/2-inch cubes. Put the flour, sugar, and salt into a bowl and mix for a second or two to blend the dry ingredients. Add the butter and then using two knives or a pastry cutter, work the mixture until it's crumbly and the largest pieces of butter are no bigger than a pea (about 1/4 inch).
- The butter should remain cold and firm. To test it, pick up some butter and pinch it between the thumbs and forefingers of both hands to form a little cube. If the butter holds together as a cube and your fingers are not greasy, then the butter is still cold enough. If your fingers look greasy, put the bowl in the refrigerator for 15 min. to firm up the butter before adding the water. ( very important step= )
- While mixing, sprinkle the cold water evenly over the flour and butter. Work the dough until it just pulls together.
- To roll out the dough for a double-crust pie, cut the dough in half and pat each piece into a thick flattened ball. Begin rolling from the center of your dough outward. Stop the pressure 1/4 inch from the edge of the dough. Lift the dough and turn by a quarter and repeat the rolling until the dough is at least 12 inches in diameter. Be sure to re-flour the work surface if your dough is sticking.