Potpie Crust
This versatile pie crust recipe is a game changer for all your baking adventures. With a flaky texture and buttery flavor, it serves as the perfect foundation for your sweet or savory creations. Follow these simple steps to whip up a batch of homemade pie crusts that will elevate your dishes to the next level.
— Constant Cookbook
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp. salt
- 2 tsp. sugar
- 16 Tbs. (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
- 3 to 4 Tbs. ice water
Instructions
- In a food processor, combine the flour, salt and sugar and pulse until combined, about 5 pulses. Add the butter and process until the mixture resembles coarse meal, about 10 pulses. Add 3 Tbs. of the ice water and pulse 2 or 3 more times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 tsp. at a time, pulsing twice after each addition.
- Turn the dough out onto a work surface, divide into 4 equal pieces and shape each into a disk. Wrap the disks separately with plastic wrap and refrigerate for at least 2 hours or up to overnight.
- On a lightly floured sheet of parchment paper, roll out each dough disk into a 6-inch round. Refrigerate until ready to use as directed in your recipe. Makes enough dough for 4 potpies.
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