- Erinn Simon
- A crimped pie crust
- Erinn Simon
- Butter and flour crumbs
(makes 2 crusts for a 9-inch pie plate)
2 1/2 cups unbleached all-purpose flour
2 sticks unsalted butter, very cold
approximately 1/3 cup ice cold water
1/2 teaspoon salt
Pour all of the flour into the food processor. Cut the cold butter into chunks and add to the flour. Pulse the food processor three or four times to blend the butter and flour. Don't blend too much; you want the mixture to look like loose crumbs.
When you've got the right texture, add the cold water in a slow stream while blending continuously until the dough starts to hold together. It will take less than a minute. When the dough forms a ball in the processor, turn it out onto a lightly floured surface.
Form the dough into two rounds with your hands, and flatten them a bit. Wrap each round in plastic wrap and refrigerate for 30 minutes. The refrigeration will help the butter solidify a bit and the moisture distribute evenly and makes for a flakier, tender crust.
When the dough is ready, rub some flour into your rolling pin and lightly flour your work space. Roll the dough from the center outward in a circular motion, trying to shape it roughly into a large circle.
When you have a circle about 2 inches larger in diameter than your pie plate, transfer the dough carefully to the plate. Roll, or crimp the extra pastry around the edges or use a fork to make a pattern. Roll out the top crust in the same way.
This recipe works wonderfully for traditional fruit pies!