Easy Pie Crust

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Easy Pie Crust

I'm madly in love with this pastry! It's so easy and delicious (and I disliked pastry previously). After cutting my butter into cubes, I froze it before pulsing it. Also, I used salted butter. I used it for various tarts at Christmas time. I rolled, cut and re-rolled over and over and this dough never became tough. It's amazing. Thank you for a lovely recipe.

INGREDIENTS

• 1 teaspoon sugar
• 2 sticks chilled unsalted butter, cut into pieces
• 2 1/2 cups all-purpose flour
• 1 teaspoon salt

INSTRUCTIONS

1. Frist, To make the dough for the pie crust, mix 2 1/2 cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.
2. Then Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, 
3. Then add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.
4. Next, Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.
5. Next, To form the pie shell, roll the dough on a floured surface into a 14-inch round. Wrap around rolling pin and carefully unroll over a 9-inch pie plate.
6. Then Fit gently into bottom and side of plate. Use kitchen shears to trim dough to a 1-inch overhang; fold under, and seal to form a rim.
7. Then Crimp rim with fingertips and knuckle. Repeat with remaining dough; wrap each with plastic, stack, and freeze.
8. Enjoy It !

Recipes adapted from :   tablespoon.com