Need a fast Pie crust at the last minute, Here is one from "Ratio", Michael Ruhlman's book on ratio's. page 25. I use this as my standard go to pie crust. It's fast and always right on. The crust is based on a 3-2-1 formula, 3 parts flour 2 parts fat and 1 part water. So if you need two crust, just double it. This base ratio will make one 9" crust and one top.
- 12 oz AP Flour
- 8 oz Butter or shortening
- 2-4 oz ICE COLD WATER
- 1/2 teaspoon salt
- Cube the butter/fat, so that it can be incorporated into the flour.
- Add the flour into a mid-size bowl. Add your butter and with your hands begin working the butter into the flour... Until the flour is nice and flaky. You should have nice pea size chunks.
- Add your water, Nice and gently and work the water into the dough.
- Wrap the dough in plastic wrap and refrigerate for at least 15 minutes (This gives the dough a chance to rest.)
- Flour your board and roll out your dough to the correct size, with about a 1" overhang.