Name: Basic Flaky Pie Crust
Ingredients: 8 tablespoons unsalted butter, cold; 1 1/3 cups + 4 tablespoon pastry flour or 1 1/3 cups (dip and sweep method) bleached all-purpose flour; 1/4 teaspoon salt (for savory recipes, use 1 1/2 times the salt); 2 1/2 to 3 1/2 tablespoons ice water; 1 1/2 teaspoons cider vinegar Optional; 1/8 teaspoon baking powder (if not using, double the salt); 9 tablespoons unsalted butter, cold; 1 1/2 cups + 1 1/2 tablespoons pastry flour or 1 1/2 cups (dip and sweep method) bleached all-purpose flour; 1/4 teaspoon salt (for savory recipes, use 1 1/2 times the salt); 3 1/2 to 4 1/2 tablespoons ice water; 1 1/2 teaspoons cider vinegar Optional; 1/8 teaspoon baking powder (if not using, double the salt); 14 tablespoons unsalted butter, cold; 2 1/4 cups + 2 tablespoons pastry flour or 2 1/4 cups (dip and sweep method) bleached all-purpose flour; 1/4 + 1/8 teaspoon salt (for savory recipes, use 1 1/2 times the salt); 5 to 7 tablespoons ice water; 1 tablespoon cider vinegar Optional; 1/4 teaspoon baking powder (if not using, double the salt)

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This pie crust is light, flaky tender and very crisp. It has a glorious butter flavor and is an ideal container for any pie or tart recipe. I strongly recommend commercial or homemade pastry flour, as it will result in a more tender crust than one made with all-purpose flour.

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