“With enough butter, anything is good” – By Julia Child
What is more sinful that a short crust pastry pie? A buttery, flaky, crispy, yet instantly melts in the mouth, crust… have I got your attention now?
I will not be humble today: this is THE BEST piecrust recipe you will ever try.
I have arrived at this recipe after many alterations, trials and tribulations. The most important factor in my opinion is your capacity to ignore the quantity of butter! My proportions are equal portions of flour and butter – yes EQUAL portions! This is what gives that wonderfully delicate flaky bite. I dress it up with various herbs and black pepper and always a pinch of granulated sugar.
This recipe makes enough dough for two pies, and no matter what your reason is (cholesterol/diet), I strongly suggest you stick to these measurements, eat less of it and save the remaining dough for another pie later in the week – I promise you, you will want to!
I use this recipe for savoury tarts, pies and quiches.