Description

The Perfect Pie Crust. Flaky and Delicious. Great for any type of Fruit Pie. Makes the perfect amount for a top and bottom of a 9 inch Pie.

Ingredients

• 3  Cup(s) Flour, All Purpose
1
• 6  Ounce(s) Weight Butter
2
• 4  Ounce(s) Weight I Can't Believe It's Not Butter
3
• 3  Table Spoon(s) Sugar
4
• 1  Tea Spoon(s) Salt
5
• ½ one_half Cup(s) Heavy Cream, cold
6

Directions

1. Using a food processor, pulse sugar, flour and salt until combined
2. Add butter, pulse until you have a chickpea size texture
3. Add heavy cream in a slow stream, pulse until dough clumps up
4. Remove dough from food processor and finish mixing on a clean floured surface
5. Kneed dough with your hands a few times, do not over work it
6. Wrap dough in plastic wrap and refrigerate for atleast 2 hours
7. Once dough is finished chilling, unwrap and cut into two equal portions
8. On a floured surface, roll out one portion of dough until 1/4" thick (use as much flour as needed)
9. Do the same with the other portion
10. Use for your pie or wrap in plastic wrap and refrigerate until using