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Wednesday, May 27, 2009

Cottage Bakery Pie Crust

2 1/2 cups white flour
1/2 teaspoon salt
1 1/2 teaspoon sugar
1/2 pound cold butter
ice water (just put some water and ice in a bowl)

Measure flour sugar and salt in large mixing bowl. Mix well. Using cheese grater grate butter into flour and then cut butter into flour with two knives or a hand-held pastry blender. When it resembles a bowl of coarse crumbs begin to add ice water 1 tablespoon at a time until dough begins to hold together. You don't want it too moist but you don't want it dry either!

When it holds together well form into a thick disk and wrap in plastic and chill while preparing the filling.

This is enough dough to make 1 double crust pie.