Friday, April 11, 2014

Pam's Pie Crust (Ree Drummond)

(Review by Tammy)

This was the easiest pie crust I've ever made...and quite tasty.  The recipe makes 2.  Store in the fridge for up to a week or in the freezer for up to 6 months.


2 1/2 cups all purpose or pastry flour
1 teaspoon salt
1 Tablespoon sugar
1 cup cold butter cut into chunks
1/4 cup cold water

1.  Lightly mix 2 cups of the flour, the salt and the sugar in a mixing bowl or in the bowl of a food processor.

2.  Cut the butter into the flour using a pastry cutter or by pulsing the food processor.  The mixture should look like large crumbs and begin to cling together in clumps.  Add the remaining 1/2 cup flour and mix lightly or pulse the processor 2-3 times.

3.  Do not over mix this flour.  It should coat the clumps.

4.  Sprinkle the cold water over the dough and with your hands or a wooden spoon, mix it until the dough holds together, then shape the dough into 2 discs.  At this point, you may wrap the dough in plastic wrap for storage.

5.  Have ready 2 sheets of parchment paper that are each at least 12 inches square.  Place 1 disc of dough between them.  Starting at the center, roll the pin out to the edge.  Turn the dough and parchment as necessary and continue rolling, always from the center to the outer edge. After a couple of rolls, lift the parchment paper away from the dough to loosen and replace the parchment.  Flip the whole thing and loosen the other paper sheet.  Continue rolling until the dough is large enough for your pie pan.

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