Flaky pastry


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Serves | Prep Time | Cook Time

Why I Love This Recipe

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.


Ingredients You'll Need

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


Directions

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.


Questions, Comments & Reviews


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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