3-2-1 Crust
Makes one, generous crust or two smaller crusts. A delicious, buttery and flaky crust. I also often employ this crust in sweet pies that need the sweetness tamed. From your friends at foodfortheages.com.
Ingredients
- 1 ½ cups flour
- 1 stick cold, unsalted butter
- ½ cup cold water
Instructions
- Cut the cold butter into small chunks. Place the butter with the flour in a small mixing bowl. Rub the butter into the flour across your hands, one palm rubbing over the other, to flatten the butter into the flour. When well mixed, the mixture will resemble large, pea-sized lumps.
- Add very cold water and mix lightly until incorporated. The mixture will be crumbly.
- Turn out crust onto a lightly floured board and knead several times into a smooth ball. It should have no seams or cracks. Place flattened ball on a small plate and cover with a wet towel or paper towel and place in refrigerator to rest for a half hour. You can also freeze this for later use.
- To use, roll until almost transparent. Add savory filling and bake. This crust does not need to be pre-cooked.
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