Homemade pie crust is just the best, especially when it’s flaky and tender and buttery. Here’s my secret formula for the perfect crust. Well, it’s not so secret now that I’m putting it here, but I’m so happy to share it. From Cooking with Love by Carla Hall.
Makes two 9-inch crusts
The real secret to making great crust is practice. You’ll start to get the feel of it after a few pies. But even the practice ones will taste great.
1 tablespoon sugar
1/2 teaspoon table salt
1/3 cup water
1/2 pound (2 sticks) cold unsalted butter, cut into 1/2-inch dice
2 1/4 cups all-purpose flour, plus more for rolling
1. In a small bowl, dissolve the sugar and salt in the water. Refrigerate until very cold, about 30 minutes. During that time, refrigerate your butter, flour, mixer bowl, and paddle, too.
2. Make sure your butter’s cut into 1/2-inch dice. Bigger pieces will make your dough puffy. In the chilled bowl, combine the cold butter and flour. With your hands, toss the butter in the flour until each cube is lightly coated.
3. With the chilled paddle, beat the flour-butter mixture on low speed to just break up the butter, about 30 seconds. Add the water mixture all at once and raise the speed to medium-low. Beat just until the dough comes together in big chunks, then immediately turn off the mixer.
4. Divide the chunks of dough in half and very gently pat each group into a round 1-inch thick disk. Wrap each tightly in plastic wrap and refrigerate until firm, about 1 hour, before rolling. You can refrigerate the disks for up to 1 day or freeze for up to 3 months.
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