Pie crust so flaky

 

Pie crust so flaky

INGREDIENTS

1 ¼ cups all-purpose flour
½ teaspoon sugar
¼ teaspoon salt
½ cup butter chilled and grated
¼ cup ice water

INSTRUCTIONS

• Chill the butter until it’s very cold, then grate it with a cheese grater. Put it back in the fridge while you move to the next step.
  
• In a large bowl, combine flour, sugar and salt.
  1 ¼ cups all-purpose flour, ½ teaspoon sugar, ¼ teaspoon salt
• Using a pastry blender or your hands, cut in butter until mixture resembles coarse crumbs. If you have a food processor just add everything together and press the pulse button until the ingredients are combined. Doughy but not sticky.
  ½ cup butter you just grated
• Add the cold water a tablespoon at a time, just enough to form the dough into a ball.
• ¼ cup ice water , this is where you add the water a little bit at a time.
• Flatten the dough a bit, wrap it tightly in plastic wrap and refrigerate overnight (or for at least an hour or two!)
• Use the dough like you would any pie crust, roll it out on a pastry mat. I have a pastry mat , I just use my granite countertop it’s so much better.
• Transfer it into the pie plate, if you’re making a single crust pie, trim and flute the edges and make them look pretty and poke the middle with a fork. Wrap in plastic wrap and return to fridge for 20 minutes or so.
• Bake the shell with a piece of foil or parchment paper weighted with pie weights, or  fill with filling of your choice, top with another pie crust and bake. If you are making a peach cobbler just double the recipe use 2 sticks of butter and 3 cups of flour and all other ingredients will stay the same. If you want a really flaky crust use cold milk instead of water