Recipes
FLAKY PASTRY
Flaky pastry
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.
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INGREDIENTS
- 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.
RECIPE BACKSTORY
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.
RECIPE REVIEWS
Jun/17/2008 10:06 pm homemade
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.
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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