Kathryn K. Blue, Anthony Dias Blue

Flaky Pie Crust

Preparation info
  • Makes

    1

    8- or 9 inch double crust
    • Difficulty

      Easy

Appears in
Thanksgiving Dinner: Recipes, Techniques, and Tips for America's Favorite Celebration
Thanksgiving Dinner

By Anthony Dias Blue and Kathryn K. Blue

Published 1994

  • About

This is an excellent all-purpose pâté brisee. We have used it for pie crusts, cookies, and all sorts of other good things. This recipe makes a top and bottom crust for an 8- or 9-inch pie. For open pies, use half the recipe. The excess can always be frozen or made into the crisps.

Ingredients

  • 2 cups all-purpose flour
  • ½ teaspoon superfine sugar
  • Pinch

Method

  1. Blend the dry ingredients in a bowl or in a food processor.

  2. Add the butter and work it into the flour with a pastry cutter or two knives, or the metal blade of the processor. In any case, do not use your hands. Combine until the mixture looks like bread crumbs.

  3. Add water, a little at a time, and blend with a fork or pulse the process