How To Make A Flaky Pie Crust | Buttery Pie Crust Recipe | Simply Mama Cooks

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⭐️SWEET POTATO PIE RECIPE
https://youtu.be/RqptoiITEiY

INGREDIENTS
*Recipe for two 8 to 9 inch pie dish crusts*
2 cups (260 g) all purpose flour
1 tsp (5 g) salt
14 Tbsp (200 g) cold unsalted butter (you can also use half shortening or lard)
7 Tbsp ( 105 ml) ice cold water
* extra flour for dusting work surface and rolling pin

INSTRUCTIONS
- In a large bowl combine flour, salt and mix well
- Add butter using a dough cutter and combine until mixture is at a pea sized crumble
- Now add ice cold water and using a butter knife, cut and fold dough to combine
- Once dough starts to clump together, with your hands, gently fold and form in to one large or divide in to 2 discs of dough
- Cover discs with cling wrap and refrigerate for one hour
- Take chilled dough and place on a lightly floured parchment paper and roll out into a 13 to 14 inch diameter round circular shape
- Once dough is rolled out, lift parchment paper and flip dough on to a 9 inch pie dish
- Now gently peel away parchment paper
- Fold over any pie dough over-hang and crimp the edges into desired shape or design
- Place pie dish with prepped crust back in to the refrigerator for at least 20 minutes or until ready to use
- To blind bake pie crust, cover with parchment paper, add beans or pie weights to the center and bake in a preheated oven at 375ºF /190ºC for 20 minutes
NOTE: To ensure flaky crust, be sure to work with cold ingredients and refrigerate after rolling out to chill right before baking

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