Serves 2
Directions
- 1Sift the flour and salt together.
- 2Add the cubed cold butter or lard and incorporate with a pastry cutter or fork until the pieces are about the size of small peas.
- 3Add the ice cold water a tablespoon at a time, tossing with a fork and trying to get it evenly distributed.
- 4Press the mixture into a compact ball. If too crumbly, spritz on more water until it holds together, but be careful not to add too much.
- 5Divide the dough into two balls, then flatten into disks.
- 6Refrigerate the dough disks for 10-15 minutes (or 15-20 minutes as per audio).
- 7Roll out the chilled dough.
- 8Trim the crust about an inch away from the pie pan using a pizza cutter.
- 9Set the crust in the pie pan and fold over the top that's sticking up above the pie pan.
- 10Create a ruffly look by using your knuckle and two fingers to pinch the edge.
- 11Use immediately, refrigerate for later that day, or freeze for another day.
Ingredients
- 3 cups all-purpose flour
- 1 tsp salt
- 18 tbsp cold butter or lard, cubed
- 8 tbsp ice cold water (or half water half vodka)
Equipment
pastry cutterrolling pinpizza cutterpie pan
Tips
- Use really cold butter or a combination of butter and lard for flakiness.
- Do not melt the fat into the flour; you want tiny bits of fat.
- Use ice cold liquid (water or half water, half vodka) to keep the butter cold.
- Vodka cooks off and helps the pie crust hold together when rolling.
- Do not add too much water, or the crust will be chewy instead of flaky.
- Refrigerate the dough disks for 10-20 minutes before rolling.
- You can use a pizza cutter to trim the crust about an inch away from the pie pan.
- Fold the excess crust over and use your knuckle and two fingers to create a ruffly edge.
- The pie crust can be frozen for later use.
- Vinegar can be used in place of vodka to keep it flaky.
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