Light And Flaky Crust
|
Light And Flaky Crust November, 2002 Makes 1 (9-inch) pie crust / This flaky, moist crust has less fat than a typical crust, but no less flavor. For best results, make sure the butter is very cold. 1-1/4 cups all-purpose flour 1/4 teaspoon salt 4 tablespoons cold butter, cut into pieces 5 - 5-1/2 tablespoons ice water 1. In a medium bowl, combine flour and salt. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. 2. Mix in water, 1 tablespoon at a time, stirring lightly with fork after each addition until dough is formed. 3. Pat dough into a smooth round disk. Wrap and refrigerate until ready to use. |
advertisement
Want to use this article? Click here for options!
© 2010 Penton Media Inc.
Acceptable Use Policy
blog comments powered by Disqus
