The key to a flaky pie crust is a whole lot a butter and to work the dough as little as possible. This recipe makes enough for a top and bottom crust.
*This recipe makes a top and bottom crust. Halve the recipe if only a bottom crust is needed.
Ingredients
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon white granulated sugar
- 2 sticks (1 cup) of cold butter
- 6-12 tablespoons of cold water
Instructions
- combine the flour, salt, and sugar in a bowl
- cut the butter into bowl and mix until combined
- drizzle cold water in one spoonful at a time, mixing as you go until just combined.
- The dough should hold together but not be too sticky. If it’s sticky add more flour. If it’s dry add more water. Measurements may vary slightly depending on the flour you are using
**Leftover crust can be rolled out and baked on a cookie sheet after being brushed with milk or eggwash and sprinkled with sugar and cinnamon. My kids love this as a stand alone treat
Aprile's Kitchen 