Monday, April 16, 2012

The Perfect Pie Crust

This dough really is perfect. It is so soft and flaky, buttery and slightly sweet. I use it for both savory and sweet dishes. It is super easy and quick to prepare.

Yield: 1, 9-inch pie crust*

1¼ cups all-purpose flour
1 tbsp. sugar (I use only 2 tsp when making a savory dish)
¼ tsp. salt
1 stick cold, unsalted butter, cut into small pieces
4 tbsp. very cold water

Combine the flour, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix briefly to blend. Add in the butter pieces and mix on medium-low speed to cut the butter into the flour until the mixture resembles coarse sand and the largest butter pieces are not much bigger than peas. Mix in the cold water on low speed just until the dough comes together.

Shape the dough into a ball, wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.  Remove from the refrigerator. Roll out the dough on a lightly floured work surface and transfer to a pie plate or tart pan. Use as directed in your desired pie recipe.

*Double the recipe for a double crust pie. Also, you can freeze the dough for up to 2 months.

Source: Williams-Sonoma
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