Pie Crust
- Source
- Recipe Keeper (handwritten, pp. 174-175)
- Serves
- 2 crusts
Ingredients
- 2 1/2 cups all-purpose or pastry flour
- 1 tsp salt
- 1 Tbsp sugar
- 1 cup (2 sticks) cold butter, cut into chunks
- 1/4 cup cold water
Steps
- Lightly mix 2 cups of the flour, the salt, and the sugar in a mixing bowl or in the bowl of a food processor.
- Cut the butter into the flour using a pastry cutter or by pulsing the food processor. The mixture should look like big crumbles and begin to cling together in clumps. Add the remaining 1/2 cup flour and mix lightly, or pulse the processor 2 or 3 times.
- Do not overmix; the flour should just coat the clumps.
- Sprinkle the cold water over the dough and mix in with your hands or a wooden spoon until the dough holds together, then shape into 2 discs.
- Wrap the discs in plastic wrap. Storage: keeps up to a week in the fridge or up to 6 months in the freezer.
- To roll out: place 2 sheets of parchment paper (at least 12" square). Place 1 disc of dough between them; if sticky, sprinkle a little flour in the same spot. Start at the center and roll out to the edge.
Notes
- This recipe spans two cards (p. 174, continued on p. 175) — merged here into one file rather than split across two.
- One phrase on the continuation page was a bit ambiguous (“if sticky, just sprinkle same place”) — likely means sprinkling flour, transcribed close to as written since the word “flour” itself wasn’t clearly legible there.
- A card note also says: roll always from center to outer edge.
