Pie, Tart Or Quiche Crust
By: Andie Mitchell
Published: Tuesday, December 8, 2009 - 10:37pm

Ingredients




ice cubes
 cup cold water (to ½ cup)
1 1/2 cups white flour unbleached
2 tablespoons sugar optional
1 teaspoon pch salt (or ¾ tsp if sugar omitted)
1/4 cup butter or margarine (tub style), frozen
(I never freeze it, that would take planning)
1 1/2 teaspoons olive oil

Preparation

1 Place flour in food processor (steel blade). Add sugar and salt, mix until well blended 2 Cut butter or margarine into 1/2 inch pieces and add to flour mixture. Process briefly until resembles coarse meal. 3 Add oil and 1/3 C water (without ice cube). Process 2-3 seconds untli dough begins to collect into a ball. Do not overprocess! 4 If dough is too dry, add a few more drops cold water, blend briefly. 5 Remove ball of dough, lightly flour, wrap in wax paper. Place in plastic bag. Chill in refrigerator at least 2 hrs (if in hurry, try freezer 20 minutes.) 6 Roll out, bake as usual. Can be fully or partially prebaked if desired.