Pie Crust - Part 1

Well, logically, the next step in pie-making is the crust.  I think the store-bought crusts in the long package, all rolled up, are good.  They really are.  But homemade crust is in an entirely different universe.  It's that much different and that much better.  We don't always have time for it, but it's great, when we do.  Here's the recipe for 4 crusts, total (for 2 double crust pies or 4 single crust pies):

4 cups all purpose flour

1 t. salt

2 c. butter, frozen in 1/2 c. amounts

abt 2 cups water with ice cubes floating in it

Whisk the flour and salt together.

Open one of the cubes, leaving some paper on the end, to hold onto.

Put a piece of waxed paper down on your work surface and sprinkle some of the flour mixture on it.

Using the large hole side of a shredder, shred the butter, one cube at a time and add it to the flour mixture.

Toss the butter with the flour mixture.....

using two forks....

and working quickly and lightly.

Add the water using a 1/4 c. measure (don't add the ice cubes), tossing with the forks until it starts to come together.  

Knead the dough in the bowl.  It will be sticky and rough, but don't handle it too much.  Just so long as it holds together, sort of.

Turn out onto a floured piece of waxed paper.....

and cut into 4 pieces.  Round each piece up into a large patty, wrap in plastic wrap and refrigerate for at least 1 hour, to rest and chill.

More to come, friends.  Just hold on.