1 tablespoon sugar
½ teaspoon salt
10 tablespoons unsalted butter cut in cubes, room temp.
Water as needed 4 to 6 tablespoons.
In a large bowl, mix together flour, sugar, and salt.
Add butter and rub the mixture gently and quickly with your fingertips until it resembles coarse breadcrumbs. Refrigerate for 30 minutes to chill.
Add water, 1 tablespoon at a time, and mix quickly to form a smooth dough. Flatten into a disk, wrap in parchment paper, and refrigerate for at least 30 minutes or until ready to use. To freeze, cover tightly with plastic wrap and freeze for up to one month.
When ready to use, lightly flour your working surface, lightly rub flour on the top of the disk, and roll out to a 9-to-10-inch round. Use as directed in your recipe requiring a pie crust.
Makes one 9-inch round pie crust.
Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from the cookbook Scratch by Maria Rodale
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