Pie Crust

With Elizabeth Walkowicz

This recipe makes a flakier and more flavorful crust. It can be made using a stand mixer or handmade with a pastry cutter. The recipe uses butter instead of shortening and makes two nine inch pie fillings that can be used for two single crust pies or one double crusted pies.

Yield: Makes two 9 inch pie shells

Ingredients

3 cups flour, sifted
1 teaspoon salt
½ lb. ice cold sweet butter, cut into small pieces
½ cup, ice cold water

Instructions

1. Sift the flour into the cup to get the correct measurement. Place the 3 cups of flour into a food processor.
2. Add the salt and the butter.
3. Pulse the processor until the butter is the size of large peas.
4. Slowly add the water while pulsing the food processor. When the pastry comes into a rough ball, stop the processor.
5. Lay out a large piece of saran on the counter and place the pastry on to the saran wrap.
6. Gather into a ball with the saran wrap and gently bring the dough into a smooth ball.
7. Flatten into a round disk.
8. Chill in the saran wrap for 15 – 30 minutes.
9. Using a rolling pin, roll out into the desired shape.
10. Chill before baking.

Recipe courtesy of Chef Elizabeth Walkowicz, 2009.

Instructor, Eurostoves Culinary Center Teaches baking and pastry classes at Eurostoves class center in Beverly, MA. Has studied in Switzerland, Italy, Mexico, Canada and Napa Valley. Graduate of Culinary Institute of America.