Pie Crust Recipe

The best pies are runny pies, like kisses, the good ones are never dry.



What you put in the pie is completely up to you... but before we get crazy with the onslaught of summer fruits... why not take advantage of the miserable weather (depending on where you live) and stay indoors making many pie crusts to keep in the freezer. You could also make up the pie and put the whole thing in the freezer for that moment when your Aunt Mildred comes for a visit. Just thaw one out, dust yourself with a little flour while pretending you've been slaving away in a hot kitchen in preparation of her arrival.
No you won't go to hell for little fibs! No Comments please. Yes... I cheat in cards too! Again .. no comments!

This is by far the best recipe!! EVER!! It's from an old (1984) Cuisinart cook book. You will swear it's better than the best pie crust you've ever eaten. It rolls out so nice without cracking. The key behind that is to use a pastry cloth.
So here is the secret recipe.

Basic Flaky Pastry Dough

This recipe makes ample crust for a 9 to 11-inch regular or deep-dish pie or tart. Leftover pastry may be rolled out and cut into shapes to garnish the pie, or brushed with milk, sprinkled with sugar or cinnamon and sugar, and baked until lightly browned.

Ingredients:
For a double crust pie: because two pies are better than one!

2 2/3 cups all-purpose flour

1 teaspoon salt

2 sticks extremely cold (frozen will work) unsalted butter, cut in one inch pieces
I take my butter and cut it into 1 inch pieces and then freeze it in
baggies, so it is ready to go.

1/2 cup ice water

Instructions
Insert the metal blade. Add the flour, butter and salt in the work
bowl. Process for 8 to 10 seconds, or until the mixture is like
coarse meal. While the processor is running, pour the ice water
through the feed tube in a steady stream. Stop processing as soon as the dough begins to form a ball. Do not over process. Turn the dough out onto a lightly floured surface. Then flatten into two discs about 6 inches in diameter. Wrap in plastic wrap and refrigerate for 1 hour before continuing. The dough will keep refrigerated for up to 3 days, or may be frozen (double wrapped) for up to a month. Thaw at room temperature for an hour before using.