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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is one of the best pie crusts ever!! Ingredients:
2 1/2 cups all-purpose flour |
1. cup of unsalted butter (cut into 1/2 inch cubes) keep chilled |
1 tsp salt |
1 tsp sugar |
6 to 8 tbsp ice water |
Directions:
1. Combine flour, salt and sugar
2. Add butter cubes and mash into flour mixture with spoon until crumbly
3. Add water and knead dough together with hands until you can form a ball
4. (If the mixture doesn't stay together, add more water)
5. cut mixture in half and place in refrigerator for at least 2 hours (can be stored for up to two days)
6. Remove from refrigerator
7. Let stand at room temp for 5 to 10 min so that it will soften enough to roll, if it's too hard microwave it for 2 mins.
8. Roll out with rollinig pin on a lightly floured surface to a 12 inch circle, about 1/8 of an inch thick, make sure that it's not sticking to the surface, if it is sprinkle more flour on surface.
9. Carefully place in a 9 inch pie pan (What works best for me is to do place the pie pan on top of the rolled dough and turn it over)
10. Mold to pan, cut away and create crust
11. Add pie filing
12. Roll out 2nd ball of dough
13. Roll as before
14. Gently place on top of filling in pie pan
15. Pinch top and bottom of dough rounds together
16. If you're making a pie that does not have a top, this recipe will yield two pies.
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