This is the Pie crust recipe.
- Prep: 15 min
- Refrigeration: 30 min
- 1 1/2 cups (375 mL) Five Roses All Purpose Flour
- 1 tbsp (15 mL) sugar
- 1/4 tsp (1 mL) salt
- 3/4 cup (180 mL) cold butter cubed
- 1/4 cup (60 mL) ice water
Combine flour, sugar, salt and butter. In food processor, pulse until mixture resembles coarse crumbs. With motor running, add ice water. Turn out onto plastic wrap and press into ball.
Refrigerate for 30 minutes. Preheat oven to 400 °F (200 °C).
Roll pastry between two pieces of waxed paper, into 13-in (32.5 cm) circle. Fit into 12-in (30 cm) or 11-in (28 cm) round fluted tart tin, curling edge over. Prick all over with a fork. Line tart shell with foil. Bake in preheated oven for 25 minutes or until golden. Let cool on a rack.
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|Calcium:||1 % / 9 mg|