Flaky Pastry
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Servings: one 9-inch (23 cm) double-crust pie
Ingredients:
-
2-1/2 cups (625 mL) all-purpose flour
1/4 tsp (1 mL) salt
1 cup (250 mL) cold butter, cubed
1/3 cup (75 mL) ice water
Preparation:
In bowl, whisk flour with salt. With pastry blender or 2 knives, cut in butter until in coarse crumbs with a few larger pieces. Stirring briskly with fork, drizzle ice water over flour mixture until pastry holds together, if necessary sprinkling dry spots with more water, 1 tbsp (15 mL) at a time, until pastry holds together. Divide in half; press into discs. (Make-ahead: Wrap in plastic wrap; refrigerate for up to 3 days or enclose in airtight container and freeze for up to 2 weeks. Let come to room temperature before rolling out.)
Additional Information
Source
Canadian Living Magazine: July 2004
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