Better Pastry Crust

The perfect pie crust!

This is a recipe from a cooking class at Sur La Table with Pascal Chureau. It makes a very flavorful, and flaky pie crust. He suggested using the paddle of the mixer to make the dough.

2 cups of flour
1 tablespoon of sugar
Pinch of salt
12 tablespoons of butter
1 egg mixed with 1 ½ tablespoons of cream

Mix flour, sugar and salt in mixer. Cut in butter until it is small pieces. Beat egg and cream together. Pour in and mix until dough pulls together -- it will look too dry, but don’t worry, it will be fine!

Chill
Makes two crusts.


Blind bake:
In pan, covered with foil, weighted with pie weights 375 for about thirty minutes.