Pie Crust
I like to use butter in my pie crusts, but you can use margarine or a combination of butter and magarine. Each provide a different texture to the crust, being butter a more delicate crust to work with.
Servings
8
Ready In:
25min + 1 hour to refrigerate
Calories:
266
Good For:
Anytime
Inroduction
About this Recipe
This recipe is for a top and bottom layer 9 inch pie. I like to make this big and have leftovers to make a quiche with leftover vegetables.
By: Maria Noack
Ingredients
- 2 cups of white flour
- 3/4 cups unsalted butter, cold
- 1 tsp salt
- 7 to 9 tbsp cold water
Step by Step Instructions
Step 1
Combine the flour and salt in a large mixing bowl.
Step 2
Cut the cold butter into cubes and add to the flour. Mix with a pastry cutter, a fork or with your hands until it forms coarse crumbs.
Step 3
Add the cold water one tablespoon at a time, Mix gently until forming a ball.
Step 4
Wrap in plastic wrap and put in the fridge for at least one hour.
