Try this Simple Flaky Crust recipe, or contribute your own.

Still searching for what to cook ?

Name: Simple Flaky Crust
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 2 c all-purpose flour Bleached; 8 oz Sour cream; 1 tb Milk (to 2 tbspns); 1 Egg lightly beaten; 1/2 lb Butter cut 1/2" cubes; 1/2 c Instant flour (Wondra); 1/2 ts Salt

Find the most delicious recipes here

INGREDIENTS

=== GLAZE ===
2 c all-purpose flour ; Bleached
8 oz Sour cream
1 tb Milk ; (to 2 tbspns)
1 Egg ; lightly beaten
1/2 lb Butter ; cut 1/2" cubes
1/2 c Instant flour ; (Wondra)
1/2 ts Salt

INSTRUCTIONS

In a bowl, mix flour, instant flour, salt. Toss the butter in the flour mixture to coat. Place in the freezer for 10 minutes. Dump the flour-butter mixture on the counter and roll over it with a large rolling pin to flatten butter lumps. Scrape together and roll over again. Repeat one more time, then scrape back into the bowl and place in the freezer for 5 minutes. Dump onto the counter and roll and scrape together three more times. Place in the freezer for 10 minutes, then gently fold in sour cream. The dough should be moist enough to hold together in a ball. Add 1 to 2 tablespoons milk if needed. Shape into a ball, cover with plastic wrap, and refrigerate for at least 30 minutes before dividing in half and rolling out. This is enough for two single or one double 9-inch crust. To prebake, lightly flour the counter and place the disk of dough on the counter. Sprinkle lightly with flour and roll out evenly, placing the rolling pin in the center of the dough dish, rolling forward and bake, rotating the dough 45 degrees, and rolling again. Fold the dough in half, then in half again. Place the dough in the pie pan, unfold, and trim. Cover it with parchment or foil and fill the covered crust with weights to hold it down. Bake 15 minutes in the center of a preheated 400 degree oven. Remove parchment and weights. Cover the edges with foil if they are browning fast. Bake 5 more minutes. Brush with the glaze, and bake 4 to 5 minutes more. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Shirley O. Corriher, "Cookwise" From the TV FOOD NETWORK - (Show # CL-9122 broadcast 05-05-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-12-1998 Recipe by: Shirley O. Corriher

NOTES

Alert editor

Simple Flaky Crust

=== GLAZE ===
2 c all-purpose flour Bleached
8 oz Sour cream
1 tb Milk (to 2 tbspns)
1 Egg lightly beaten
1/2 lb Butter cut 1/2" cubes
1/2 c Instant flour (Wondra)
1/2 ts Salt

In a bowl, mix flour, instant flour, salt. Toss the butter in the flour  mixture to coat. Place in the freezer for 10 minutes. Dump the flour-butter  mixture on the counter and roll over it with a large rolling pin to flatten  butter lumps. Scrape together and roll over again. Repeat one more time,  then scrape back into the bowl and place in the freezer for 5 minutes. Dump  onto the counter and roll and scrape together three more times. Place in  the freezer for 10 minutes, then gently fold in sour cream. The dough  should be moist enough to hold together in a ball. Add 1 to 2 tablespoons  milk if needed. Shape into a ball, cover with plastic wrap, and refrigerate  for at least 30 minutes before dividing in half and rolling out. This is  enough for two single or one double 9-inch crust. To prebake, lightly flour  the counter and place the disk of dough on the counter. Sprinkle lightly  with flour and roll out evenly, placing the rolling pin in the center of  the dough dish, rolling forward and bake, rotating the dough 45 degrees,  and rolling again. Fold the dough in half, then in half again. Place the  dough in the pie pan, unfold, and trim. Cover it with parchment or foil and  fill the covered crust with weights to hold it down. Bake 15 minutes in the  center of a preheated 400 degree oven. Remove parchment and weights. Cover  the edges with foil if they are browning fast. Bake 5 more minutes. Brush  with the glaze, and bake 4 to 5 minutes more.    Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Shirley O.  Corriher, "Cookwise" From the TV FOOD NETWORK - (Show # CL-9122 broadcast  05-05-1998) Downloaded from their Web-Site - http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com  ~or- MAD-SQUAD@prodigy.net    11-12-1998    Recipe by: Shirley O. Corriher

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (1040g)
Recipe Makes: 1

Calories: 4828
Calories from Fat: 3668 (76%)

Amt Per Serving		% DV

	Total Fat 407.6g	543 %
	Saturated Fat 254.6g	1273 %
	Monounsaturated Fat 106.8g
	Polyunsanturated Fat 16.9g
Cholesterol 1265.4mg		389 %
Sodium 6018.5mg		208 %
Potassium 1061.9mg		28 %
Total Carbohydrate 246.7g		73 %
	Dietary Fiber 9.1g	36 %
	Sugars, other 237.7g
Protein 56.8g		81 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 4828

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe