Save yourself some time and make two batches of this pie crust today.  It will make two crusts each.

When you are ready to use:
Remove from plastic wrap and roll out on to well floured pastry board.
Roll out in to a 10 inch circle.

Transfer to a parchment paper lines baking sheet for a Galette or pie plate and fill.You can also make this Apple Galette and reheat tomorrow!

Happy baking!

Pie Crust

 

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Ingredients

• 2 c of Cup4Cup
• 1 tsp Kosher Salt
• 2 sticks very cold butter (diced right before use)
• ¼ c and 2 tbs of ice water
• **Note: If you use traditional flour, delete the 2 tbs of water.

Instructions

1. Place the flour and salt in your food processor. Pulse it 3-4 times to mix.
2. Take the butter from the refrigerator and quickly dice it.
3. Place the butter cubes in the food processor and toss to coat with the flour mixture being careful with the sharp blades on the bottom.
4. Pulse the mixture until the cubes are about pea sized.
5. Add the ice cold water through the top of the food processor while it is running.
6. Let the it mix until the dough begins to come together but is not yet one big ball.
7. Turn it out on to a well floured pastry board or sheet.
8. Separate into two sections and form into a disk.
9. Wrap in plastic and refrigerate for 1 hour or overnight.
10. When you are ready to use:
11. Remove from plastic wrap and roll out on to well floured pastry board.
12. Roll out in to a 10 inch circle.
13. Transfer to a parchment paper lines baking sheet for a Galette or pie plate and fill.

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Tools used:  Cuisinart Elite Food Processor  – It’s 50% off online with free shipping

Reversible Pastry Board (similar here)

Rolling Pin – This one is on my Christmas list!

Tiffany & Co. Atlas Pendant Necklace

Cartier Ballon Bleu Watch

Photo credit: Mary Summers