Angela’s Crust Recipe

With variations for sweet pies or quiche, this can become the base of a chicken pot pie or a chocolate cream tartlet. Enjoy.

  • 2 2/3 cup flour
  • 1 cup butter
  • 1 tsp salt (or less)*
  • 2 ice cubes in about a cup of ice water

Using a food processor, combine the butter, flour and salt. Measure exactly 6 tablespoons of the ice water into the bowl of the food processor, adding them one at a time.

Divide the dough in half and roll as desired. You can freeze it rolled out for use later.

* if you’re going to be making a sweet pie, use 1/2-3/4 tsp of salt.

Follow your individual pie recipe for pre-baked or not. To bake: prick the crust and add pie weights if you have them. (If you don’t, line the crust with tinfoil and cover with dried beans.)

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