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Hi Myra!
Seems to be a Classic!
I used to make a crust like this with a few drops vinegar...but now I use sugar cookie dough or a can of Crescent rolls.
Excellent recipe for a double crust 9" pie.
The secret to flaky pie crusts is to keep everything cold, as when you combine the ingredients and roll them out, the cold butter creates pockets within the dough, that make the crust flaky when baked.
Ingredients
- 2 cups AP flour
- 1/4 tsp. salt
- 2/3 cup very cold unsalted butter, cut in small chunks
- 4-5 tbs. ice water
Directions
- Add the flour and salt together.
- Cut in the butter with a pastry cutter or a fork. If you use your fingers, remember that they are warm and will melt the butter, if you work the dough too long.
- Once the dough resembles pea size crumbles, add 3 tbs. water and begin to pull the dough together in a ball. The less water used, the better, but it may take 5 tbs.
- Form the dough into 2 balls, one larger than the other, cover, and refrigerate on the top shelf for at least 30 minutes.
- Roll out the larger ball to 11" round. Place this in the pie plate, add your filling.
- Roll out the second ball, and use it as desired to top your pie.
- Bake the pie according to your recipe directions.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 219g | |
| Calories 1085 | |
| Calories from Fat 1079 | 99% |
| Total Fat 122.74g | 153% |
| Saturated Fat 77.74g | 311% |
| Trans Fat 0.0g | |
| Cholesterol 325mg | 108% |
| Sodium 601mg | 25% |
| Potassium 36mg | 1% |
| Total Carbs 0.09g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.09g | 0% |
| Protein 1.29g | 2% |
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December 1, 2012Sorry, not a review this time Myra- just a, 'Thank You'. I haven't been a member here long, but the recipes I see coming from you, I already have come to feel can be trusted to provide excellent results. Keep up the good work, and Thanks, Don
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