More Great Recipes: Dough/Crust

Flaky pastry


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Member since 2008

Serves | Prep Time | Cook Time

Ingredients

2 cups all-purpose flour
1/4 teaspoons salt
1 cup unsalted butter, chilled, cut into cubes (2 sticks)
6 tablespoons ice water


Place flour and salt in a bowl (or, if you want, you can put it in a food processor, but I just use a hand mixer) and mix.


Then add the butter and mix. Then add the water one tablespoon at a time (you may need more or less water in order to make the dough pliable) make the dough into 2 balls and refrigerate for at least 1 hour and up to 24 hours before rolling out for use.


Use half to line the pie plate, the other for the lattice crust.


Pairs Well With


Notes

Makes two 9-inch crusts, enough for 1 double-crust pie

This is the recipe that goes with the Rhubarb Custard pie, but of course you could use it with any pie.

Thank You Casey! I've been looking for this recipe. I used to have one similar but, it had vinegar in it too. I forgot how much that recipe said to use. But, it was very good.

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