Pie Crust

Pie Crust

I hate making pie crust and it never turns out good. This one was easy and came out almost perfect

Ingredients

• 1 1/3 cups all-purpose flour
• 1/8 teaspoon salt
• 1/2 cup cold butter, cut in small pieces
• 2 to 3 tablespoons ice-cold water

 

Preparation

1. Prepare crust for quiche. In a mixing bowl, mix together flour and salt. Cut in cold butter with a pastry blender until coarse crumbs form; add water, a little at a time, until dough holds together and forms a ball. Shape into a disk, wrap in plastic wrap, and refrigerate for about 30 minutes.
2. On a lightly floured surface with a floured rolling pin, roll out dough into a circle about 12 inches in diameter. Fit dough into a 9-inch pie plate or quiche pan. Trim edges, leaving a little overhang, about 1/4-inch all around the edge. Prick dough with a fork. Line with foil and fill with dried beans or pie weights. (How to Prepare a Prebaked Pie Crust) Bake quiche crust for 10 minutes at 375°.