FRENCH PIE PASTRY
My daughter in law is from France and this is how she makes her pie crusts. I think this is far superior to the ones made with shortening and the crust is much flakier. Hope you like it!
Provided by Marie
Categories Pie
Time 30m
Yield 1 10inch pie shell
Number Of Ingredients 4
Steps:
- Place flour and salt in food processor and pulse a couple times.
- Add butter and process until mixture resembles coarse crumbs.
- Add water 1 T at a time through top feeder and pulse briefly until dough begins to form a ball.
- Remove from processor and place on floured surface.
- Form into a ball.
- Allow dough to rest at room temperature for 30 minutes before rolling out.
- On lightly floured surface, roll out dough to fit pie pan.
- Place in pan, flute edges and prick bottom of dough several times with a fork.
- Place in freezer for 15 to 20 minutes.
- Preheat oven to 425 degrees.
- Bake pie shell for 15 to 20 minutes or til light brown.
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