Flaky, buttery pastry. Does it get any better? This recipe makes 1 all-butter pie crust suitable for sweet or savoury fillings.
1/2 tsp (2.5 mL) table salt
1/3 cup (80 mL) very cold water
6 3/4 oz (1 1/2 cups/375 mL) unbleached all-purpose flour
5 oz (10 tbsp/150 mL) unsalted butter, cold, cut into 1-inch (2.5 cm) pieces
Dissolve salt in water.
Add flour to food processor and tumble in cold butter. Pulse 8 times or until some large crumbs and some pea-sized crumbs form. Add the salted water and continue to pulse until the dough starts to come together in large clumps (another 6-8 pulses). Dump dough onto a large sheet of plastic wrap and form into a 1-inch (2.5 cm) thick disk. Cover and chill in the fridge for at least 1 hour and up to overnight. The colder the dough, the easier it will be to work with.
On a lightly floured surface, unwrap the chilled dough and roll out in even strokes with a lightly floured rolling pin, picking up the dough, flipping it over, and turning it to ensure it doesn’t stick. Roll the dough until it is 16 inches (40 cm) in diameter and 1/8 inch (0.25 cm) thick. Transfer to a 9-inch (23 cm) ceramic or glass pie plate and gently press the dough down into the bottom of the plate. For a crimped edge, trim the overhanging dough to 1/2 an inch (1 cm) from the edge. Fold the overhang under and crimp with your fingers or a fork. Wrap and refrigerate for at least 30 minutes and up to overnight.
recipe from fresh.michaelangelos.ca