Cardamom Pie Crust
Crisp and Buttery pie crust with a hint of cardamom that sets it apart from the rest. Oversized to fit all your needs. This recipe makes one crust and can easily be doubled.
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Equipment
- Food Processor or a pastry cutter
Ingredients
- 1 1/2 cups Flour All Purpose
- 1/2 tsp Salt
- 1 tbsp Sugar Granulated
- 1/2 tsp Cardamom
- 1/2 cup Water Ice cold
- 10 tbsp Butter Unsalted, cold
Instructions
- Fill a glass with ice and water. Then measure into a measuring cup.
- Cut very cold butter into small diced cubes.
- In a food processor add the dry ingredients ( flour, cardamom, sugar, salt) Add in the diced butter.
- Pulse the ingredients until the dough resembles coarse crumbs.
- Very slowly drizzle in the ice water, pulsing until the dough just seems to come together.
- Spread out a piece of plastic wrap on the counter and pour the dough onto it.
- Use the plastic wrap to push the dough together and form a disc.
- Refrigerate for at least 1/2 hour before using.
Notes
-
- Butter can be frozen and then grated on a box grater. I usually just slice the butter lengthwise on each half then dice.
- You can use a pastry cutter or your hands to work the butter into the dough.
- Be sure to keep the butter cold and in small pieces - that is why I use plastic wrap (and not my warm hands) to shape the dough into a disc.
- This dough can be stored in the refrigerator for 3 days, and in the freezer for 3 months.
- Flour your work surface and rolling pin generously when you go to roll out the dough.
- Roll from center to edge and keep it moving.
Servings: 1 Crust