MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mark Bittman's Flaky Piecrust
Categories: Pastry
Yield: 1 Crust

1 c All-purpose flour; +2 tb,
-plus more for rolling
1/2 ts Salt
1 ts Sugar
1/2 c Unsalted butter; cold, cut
-into about 8 pieces
3 tb Ice water; plus more if
-necessary

Combine the flour, salt, and sugar in a food processor and pulse once
or twice. Add the butter and turn on the machine; process until the
butter and flour are blended and the mixture looks like corn meal,
about 10 seconds.

Put the mixture in a bowl and add the ice water; mix with your hands
until you can form the dough into a ball, adding another tablespoon
or two of ice water if necessary (if you overdo it and the mixture
becomes sodden, add a little more flour). Form into a ball, wrap in
plastic, and freeze for 10 minutes or refrigerate for at least 30
minutes. (You can refrigerate the dough for up to a couple of days or
freeze, tightly wrapped, for up to a couple of weeks.)

Sprinkle a clean countertop with flour, put the dough on it, and
sprinkle the top with flour. Use a rolling pin to roll with light
pressure from the center out. If the dough is hard, let it rest for a
few minutes. If the dough is sticky, add a little flour (if it
continues to become sticky, and it's taking you more than a few
minutes to roll it out, refrigerate or freeze again). Roll, adding
flour and rotating and turning the dough as needed; use ragged edges
of dough to repair any tears, adding a drop of water while you press
the patch into place.

When the diameter of the dough is about 2" greater than that of your
pie plate, drape the dough over the rolling pin to transfer it into
the pie plate. Press the dough firmly into the plate all over.
Refrigerate for about an hour before filling (if you're in a hurry,
freeze for a half hour or so).

Trim the excess dough to about 1/2" all around, then tuck it under
itself around the edge of the plate. Decorate the edges with a fork
or your fingers. Freeze the dough for 10 minutes (or refrigerate it
for 30 minutes).

When you're ready to bake, either fill it or prick it all over with a
fork for prebaking.

Makes one 10" crust.

Recipe by Mark Bittman

Recipe FROM: <https://web.archive.org/web/20211111172721/
http://www.howtocookeverything.com/recipes/flaky-piecrust>

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