Homemade Pie Crust

Homemade Pie Crust
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This is a great, full-proof pie crust. It's simple to do and is very tasty. It's made with butter, not lard, and is very flaky. Give this one a shot!

Ingredients:

·  2 1/2 cups all-purpose flour, plus extra for rolling

·  1 cup (2 sticks) unsalted butter, very-cold, cut into 1/2 inch cubes

·  1 teaspoon salt

·  1 teaspoon sugar

·  6 to 8 Tbsp ice water

    Directions:

Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and pulse again.

Remove dough from machine and place in a mound on a clean surface. Gently shape into 2 discs. Knead the dough just enough to form the discs, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the discs. Wrap each disc in plastic wrap and refrigerate at least 1 hour, and up to 2 days.

Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.




This pie crust was made for my coconut cream pie.

  You will have enough dough for two pies, or two crusts on one pie. If you're only using one crust, wrap the extra dough in plastic wrap, move to a freezer bag and freeze until you're ready to use. When it's time to use it, remove it from the bag and let it sit in the wrap on the counter at least 1 hour before trying to roll out.

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