|Homemade pie crust|
Homemade Pie Crust (original recipe from Smitten Kitchen)
2 sticks unsalted butter, very cold (I leave mine in the refrigerator until I am ready for them)
2 1/2 cups flour
1 tablespoon sugar
1 teaspoon salt
1 cup water
Fill a liquid measuring cup with 1 cup water and add a few ice cubes, set aside.
|Butter cut into flour mixture|
Start drizzling 1/2 cup of the ice-cold water (NOT THE CUBES) over the flour mixture. Keep the mixer on slow to medium speed and continue to add water 1 tablespoon at a time until the dough gathers together into a ball.
|Dough mixed up and ready for the refrigerator|
After two hours you can roll the dough out for your pie crust. I do let me dough sit out on the counter for about 2 to 3 minutes before I begin to roll it out. Just to take the chill off and make it easier to work with BUT NO LONGER THAN A FEW MINUTES!
This dough will keep in the refrigerator for about a week (WRAP IN A DOUBLE LAYER OF PLASTIC WRAP).