Basic Pie Crust I

Recipe #117324

YIELDS: 1 or 2 crusts

COMMENT: Made the recipe for Chicken Pot Pie I think it was flaky. I rolled out very thin

CHANGES:
More than 4 1/2T water, maybe more than 7T. Dissolve salt in water and put 1 ice cube.
1 stick butter, 2 (10g) butter, 1/4 c margarine = 6.5oz or 13.5T

PROCEDURE:
1. Freeze flour in FP container, half of butter/marg, h2o, L bowl, spatula; Chilled half of butter/marg
2. Process Flr and butter. May add all in 1 go coz not are evenly chopped. Some
where still large pcs were some are pea sized
3. Transfer mixture in large bowl. Drizzle in water gradually while folding in between with spatula.
4. Used more than 4 1/2T water. Maybe more than 7T. Till the dough holds together.
5. Tried to mold into disk while in bowl, but hard to do coz L bowl was deep - fat turned wet and crumbly so have to freeze around 10min
6. Add more h2o. Removed half of dough. Mold in bowl the other half. Place plastic on top and invert. WRap into disk.
7. Return the remaining mixture in bowl and mold again
8. Freeze crust in airtyt ziplock

RECIPE:
SINGLE CRUST
1 1/2 cups all-purpose flour
2 tablespoons cups all-purpose flour
1/4 teaspoon salt
9 tablespoons unsalted butter, chilled, cut into 9 pieces
3 tablespoons ice water
DOUBLE PIE CRUST
2 1/2 cups all-purpose flour
1/2 teaspoon salt
13 1/2 tablespoons butter, chilled, cut into 14 pieces
4 1/2 tablespoons ice water


1. Process the flour and salt in a food processor for 20 seconds.
2. Distribute the butter evenly over the flour and process until the mixture resembles coarse meal, 15-20 seconds.
3. With the food processor running, pour the ice water in a steady stream through the feed tube and process just until the dough comes together.
4. Knead the dough for several turns on a lightly floured surface to bring it together.
5. Shape the dough into a thick disks (or 2 for a double crust), wrap in plastic and refigerate for at least an hour.
6. To roll out the dough, place the chilled dough betoween 2 pieces of waxed paper (helps tremendously in rolling out!) and roll it out to a circle 2 inches bigger than the size of the pie pan.
7. Fit the dough into a 9-inch (greased) pie plate and trim the edges.
8. Keep the crust in the refrigerator until ready to fill.
9. If prebaking the crust, refrigerate it for at least 30 minutes or stick in the freezer before baking (I always freeze it).