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Piecrust
Piecrust
2½ c. all-purpose flour
1 tsp. granulated sugar
¾ tsp. salt
1 c. very cold butter
6 tbsp. ice water
1 tbsp. heavy cream
2. Cover work surface with 2 large pieces plastic wrap, overlapping to make a
cross shape. Pour half of dough into center of plastic wrap; use wrap to help
press and shape dough into ball, then press firmly into round disk. Wrap
tightly and refrigerate at least 30 minutes. Repeat with 2 more pieces plastic
wrap and remaining dough.