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Makes 2 large crusts
Ingredients:
2 1/2 cups flour *preferably bread flour
1 cup butter, cold and cubed
1 teaspoon salt
1 teaspoon sugar
6-8 tablespoons ice water
**1/2 tsp lemon extract (optional)
Instructions:
Combine flour, salt, and sugar in a bowl.
Add cold butter cubes and mix until the mixture resembles coarse crumbs.
Gradually add ice water, 1 tablespoon at a time, until a smooth ball of dough forms. Add optional lemon extract for bonus flavor.
Roll the dough into two large pie crusts 12-13 inch wide.
Set aside in the fridge to cool or until you need them.
*Using bread flour will make a more workable crust, that can be bent and stretched without tearing.
**Lemon extract provides a slight acidity to the crust that balances the large amounts of fat. You can also use lemon juice or apple cider vinegar. The crusts I've made with vinegar typically impress the most, but I prefer the lemon extract. If you are a pro and want to preserve the "pure-pie-crust" flavor, use a pinch of citric acid.
With this tried-and-true pie crust recipe in your arsenal, you'll be well on your way to creating delectable pies that will dazzle your taste buds and impress your loved ones. My favorite thing about this recipe is that it's easy to make and taste as good as a pie crust can possibly taste.
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