Saturday, December 11, 2004

Perfect Pie Crust

Perfect Pie Crust from T (modifed from

This will make a double crust. I've used many different recipes but I've settled on this one because it makes the flakiest crust. It's almost like puff pastry.

2 sticks + 2 tablespoons of butter

(at least 1 stick of butter should be frozen)

2 ½ cups flour

1 teaspoon salt

1 tablespoon sugar

¼ cup of water

2 tablespoons rice wine or cider vinegar

Cut butter into tablespoon size. Pour into a food processor. Add the flour, salt, and sugar. Process on high until the butter is the size of peas. Mix water, a few cubes of ice, and the vinegar in a measuring cup. Slowly pour the water in by tablespoons and then blend on high. The way I did it starting out was to count to three pouring the water in and then blend for a short time by counting to five. Do that until the mixture has come together but is not too wet.

Refrigerate for at least a half an hour before using. When you roll it out for use, roll it out to about a ¼ inch thickness.

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