There is nothing better than the smell of hot pie coming out of the oven. Growing up, I never appreciated the consistency of warm fruits so I would only eat the buttery and flaky pie crust on the outside. It’s that time of the year when you start craving those delicious holiday pies and this recipe won’t let you down for some homemade buttery flaky pie crust.
The Prep
You want to cut 1 Cup of butter (2 Sticks) into cube sizes and put in the freezer for 10-15 minutes.
Once the butter has chilled, in a Ninja Food Processor, pulse 2 1/4 Cup of AP flour, the butter and 1tsp of salt until the dough is crumbly.
Add 1-3 Tbsp of ice water at a time into the processor. (Pulse 3-5 times) you should use a total of 8-10 Tbsp of ice water until clumps start to form in the dough.
Dump the dough mixture onto a floured work surface and start to form dough into a giant ball.
Split dough in half. Form 2 separate balls and wrap them in plastic wrap.
Let the dough sit overnight before using. The dough can last up to 4 days in the refrigerator. Enjoy pies with this delicious buttery and flaky pie crust like my Bacon & Veggie Breakfast Quiche.
Ingredients
2 Sticks of Butter
2 1/4 Cup of All Purpose Flour
10 Tbsp of Ice Water
2tsp of Salt
