pastry pie shell dough
(1 rating)
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This pie crust recipe is amazing! Buttery, crispy layers. And if there’s any leftover dough pieces, I snatch them right up & pop them in my mouth! Ha!
(1 rating)
method
Bake
Ingredients For pastry pie shell dough
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1 1/2 cflour
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1 1/2 stickbutter, cold
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1/2 tspsalt
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2 1/2-3 flounces ice cold water
How To Make pastry pie shell dough
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1In a large bowl, mix flour & salt.
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2Slice butter lengthwise. Make a quarter turn to a clean face & slice lengthwise again. Cut into pieces & add to flour.
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3Work butter quickly into flour until butter resembles little pebbles. (Alternatively, you can put half the butter into a food processor with the flour & pulse until you get a pebbly mixture, then work the other half into the flour by hand. You want some large “pebbles” in the dough enough to sizzle & cook in the oven which makes nice, crispy layers. You can only get that by hand)
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4Add just enough ice water to get the dough to hold together.
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5Wrap dough in plastic wrap & place in the refrigerator for at least 1 hour to let the butter firm back up.
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6The dough is now ready to be rolled or shaped into whatever you want. Bake in a 350F oven until golden, about 20-30 minutes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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