Harris shows you how to make an easy pie crust, made in the food processor. No Pilsbury used here!
Flaky Pie Crust Recipe
*This recipe yields two 9 or 9 ½ pie crusts or one covered pie crust
2 ½ cups of all-purpose flour
1 teaspoon sugar
1 teaspoon salt
1 cup of unsalted butter – very cold – cut in tablespoon size pieces. You can substitute ½ cup butter and ½ cup shortening if you like.
1/3 cup plus one tablespoon of ice cold water
Combine flour, sugar, and salt in large bowl. Cut butter into flour mixture with pastry fork or by pulsing a food processor until you have some pea size pieces and some the consistency of course breadcrumbs. Drizzle in water while pulsing the food processor or mix with rubber spatula until a ball starts to form. If ball doesn’t form add on additional tablespoon of water.
Divide in two, form two disks, wrap in plastic and refrigerate for at least 30 minutes to allow dough to rest. Roll out dough and place in pie pan, poke holes with fork on bottom and refrigerate again for at least 30 minutes to allow dough to rest before baking.