Life of Pie ... Begins With A Good Pie Crust Recipe

Tarts and Pies are one of those pastries I find hard to resist. And Certainly, a tart or pie made with a good flaky, buttery or crumbly crust is a sure winner. Depending on what you want to make a double crust uses a flaky dough, while an open-faced pie, or tart, prefers a crumbly crust that's more like a shortbread.

Here's a flaky pie dough recipe I use to make double crusted pies and galettes:

You will Need -

2 1/2 cups            All Purpose Flour

1 tsp                     Coarse Salt

1 tsp                     Sugar

1 cup                    Unsalted Butter, chilled and cut into 1 inch pieces

1/4 cup                 ice water

Place the flour, salt and sugar in a bowl of a stand mixer fitted with a paddle attachment. Run the mixer at low speed. Add the chilled butter piece by piece until you see them small bits. Add the cold water slowly. Keep the mixer running until you see whole mixture come together. Stop and this point. 

Turn the mixture out on a floured countertop or pastry board. Gather the dough together by pressing it to form one solid mass. Divide the dough into 2 and flatten in a disk about half an inch thick. Wrap each dough in plastic wrap and chill in the fridge for at least an hour before you use it or overnight.

Happy Baking!