Extra Flaky Pie Crust

This is a great pie crust recipe that will yield enough for 2 9" pie crusts without any lattice work. You can easily freeze one for later use. This crust comes out flaky and buttery and it can be used for all kinds of pie or quiche.

Recipe from Smitten Kitchen

2 cups (260 grams) all purpose flour

1 tablespoons (15 grams) sugar

3/4 teaspoon salt

1 cup (230 grams or 2 sticks) cold, unsalted butter

1/2 cup (120 grams) very cold water

In a large bowl, whisk together the flour, sugar and salt. Cut the butter in to small 1/2" cubes and add them to the flour mixture. Toss the butter in the flour and squash each piece between your fingers to form a lima bean shape. Add the water and use a silicone spatula to create a dough. It may seem a bit wet but that is fine.

Divide the dough in to 2pieces and form each into a flattened disc. Wrap in plastic wrap. If freezing, wrap well and place in freezer. If still working with the dough, you can also opt to wrap the dough in waxed or parchment paper instead of plastic wrap. 

Place dough in the fridge and chill 1-2 hours.

Once chilled, remove the first piece of dough from the fridge. Flour your work surface and place down the disc of dough, flouring the top of the dough too. Roll out in to a 14" circle for a standard pie crust.

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