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Flaky Pie Crust

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Source: A Little Blue House
Yield: 2-3 Crusts
Serving Size: 1 Crust
Servings: 1

I got this recipe from a cooking class at A Little Blue House. I altered it to use all butter instead of half butter half shortening and added a bit of sugar. You can also substitute coconut oil for half of the butter.

Mix flour and salt in a food processor (you can do this in a stand mixer or by hand too if you have to). Pulse 3-4 times.

Cut butter into cubes. Put half into the food processor and pulse several times until butter is mostly incorporated. Add remaining butter and pulse a few times until flour just starts to get mealy and clump. Do not over mix! You still want to see bits of butter. You do not want the butter fully blended in.

Get the water and while pulsing, slowly add it in through the feed spout. As soon as it starts to pull together into a dough, stop! Again, make sure not to over mix. It's better for it to be under mixed than over mixed. If there is still flour at the bottom that is not incorporate, that is ok.

Dump the contents onto a clean working surface. Pat the dough together into a ball. Flatten with your hands, fold over itself and flatten again. Do this 3-4 times and stop. Again, it's better to under knead than over knead. You should still see specs of butter in the dough.

Cut in 2 or 3 pieces, depending what size pie and type of topping you want. This recipe will make two 9" pie crusts with lattice tops for each, or three pie crusts (which can be used as bottoms or tops).

Wrap each piece in plastic wrap and let sit for an hour so the water is fully absorbed. This is a good time to work on your filling. If desired you can refrigerate it for 1-2 days or freeze for later use. If doing so, make sure you allow enough time to defrost and return to room temperature before working with them.

When ready to roll out the crusts, sprinkle the dough with flour and soften by flattening with your hands. Then roll flat with a rolling pin. I use parchment paper under and on top of the dough to help prevent sticking to the surface or the pin, using additional flour as needed.

Transfer the crust to a pie dish and follow instructions per your pie recipe.

Flaky Pie Crust
Ingredient Amount Calories Fat (g) Carbs (g) Prot (g)
1.5 Teaspoon 0 0 0 0
Sugar, granulated
2 Tablespoon 110 0 28.4 0
Butter, Unsalted
3.5 Stick 2853 322.4 0.4 3.5
Flour, AP
4.5 Cup 2048 5.4 429.3 58.1
0.5 Cup ice cold 0 0 0 0
Total: 5011 327.8 458.1 61.6
Per Serving: 5011 327.8 458.1 61.6

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