Double Pie Crust

Making pie crust can be tricky at times.  As much as I bake, I am always afraid of making pie crust.  About 8 years ago, I made an apple pie and the crust was so hard, one of my brothers was trying to eat it and was trying to cut a piece with the fork and the pie just fell to the floor.  OMG..until this day every time I think about it, I just crack up.  But since then I have come a long way.  Now, I can make a good pie crust.

Making a really good pie crust is about the ingredients being really cold.  The butter and the water must be cold, and not over mixing it too.  Put some ice in the water, and let it sit a minute or two. 

This recipe is actually really easy, specially if you have a food processor.  The food processor does all of the work for you.   At the end you will have a buttery and flaky crust.

Ingredients

 

2 1/2 cup all purpose flour

1 tsp of salt

1 tbsp of sugar

2 sticks of butter cold

1/4-1/2 cup of iced water

Food Processor:

Add the flour, salt, and sugar in the food processor.  Pulse for about 10 seconds to mix well.  Add the butter and pulse for about 15 seconds.  Add about 1/4 cup of water, slowly until the dough starts to come together when pinched.  Add remaining water if necessary.  Do not pulse for more than 30 seconds.

Turn the dough into your counter, turn into a ball and divide into two equal pieces. Flatten into a 5 inch disc. Cover with plastic and refrigerate for 30-60 minutes.

To roll out, flour your counter lightly.  Roll out to fit an 8 or 9 inch pie dish. To keep the dough from sticking, and get an uniform thickness, keep lifting and turning after each roll.  When you get the desire size, roll the pastry dough onto your rolling pin and place on baking dish. Dusting off any excess flour.  Never pull the pastry dough as it will shrink.  With your fingertips lightly press the dough into the pan. Flute the edges of the pastry.  Pastry dough is ready to use.

By Hand:

In a bowl mix together the flour, salt and sugar.  Add the cold butter and use a pastry cutter, fork or rub the mixture between your fingers to blend the butter until it resembles coarse meal.  Add the water one tablespoon at a time.  Mixing gently until you are able to make a ball. Handle the dough as little as possible.  Split the dough in half and flatten each piece into a 5 inch disc. Cover with plastic and refrigerate for 30-60 minutes.

To roll out, flour your counter lightly.  Roll out to fit an 8 or 9 inch pie dish. To keep the dough from sticking, and get an uniform thickness, keep lifting and turning after each roll.  When you get the desire size, roll the pastry dough onto your rolling pin and place on baking dish. Dusting off any excess flour.  Never pull the pastry dough as it will shrink.  With your fingertips lightly press the dough into the pan. Flute the edges of the pastry.  Pastry dough is ready to use.

Source: Joy of Baking