Flaky Pie Crust     Back to Pies     Printer Friendly Page

Recipe By Orville
Preparation Time 1:15

Makes 2 crusts (9")

2 cups flour
3/4 teaspoon salt
10 tablespoons butter (1 stick + 2 tablespoons) -- chilled
1 tablespoon sugar
1 tablespoon lemon juice
1/4 cup ice water

Start by cutting the very cold butter into small pieces. Place in refrigerator while preparing the dry ingredients. Next mix all of the dry ingredients and then add the chilled butter. Use a pastry cutter of knife and cut in the butter into the flour. When ready there should be pea size pieces of butter throughout the mixture. Add 1/4 cup of very cold water and the lemon juice to the flour and butter mixture. Mix well. When all of the liquid is mixed in, take a handful of the mixture and press it together. If it forms a ball and does not crumble apart, then it is ready to refrigerate. If it crumbles easily add more water. Pour the dough onto a piece of plastic wrap and cover with the wrap. Press the mixture into a ball and place in the refrigerator and chill for about 1 hour. Remove from refrigerator and cut into two equal pieces. Form each piece into a ball and place on a floured work surface. With a rolling pin roll out the dough, rotating as you roll until you have a circle about 11 inches in diameter. Roll the dough around the rolling pin and transfer to the pie pan.