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The best pie crust

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Wednesday, 21 November 2012 14:04

The best pie crust


  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp sugar
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 1 stick plus 2 Tbs butter (cold) cut into pieces
  • 4 Tbs cold water


  • In the bowl of a food processor, combine flour, sugar, salt and baking powder by pulsing 3 to 4 times.
  • Add butter and pulse 5 to 6 times until texture looks like course meal.
  • Remove lid of food processor and sprinkle surface of mixture thoroughly with water. Replace lid and pulse 5 times.
  • Add more water and pulse again until mixture holds together when squeezed. (You do not need to use all of the water. Just enough for the dough to hold together)
  • Place mixture in large zip-top bag, or wrap in plastic wrap squeeze together until it forms a ball, and then press into a rounded disk and refrigerate for 2 hours or longer.
  • Remove dough from refrigerator. Cut along 2 sides of the plastic bag, open bag to expose dough, and sprinkle both sides with flour. Roll out with a rolling pin to a 10 to 11-inch circle.

Scott Pollacek - about me





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