LeGourmetTV Is Now Glen & Friends Cooking!This is enough for two single crust 10 inch deep dish pies, or one double crust 10 inch deep dish pie.For the Crust:2 1/2 cups (300 g) all-purpose flour1 tbsp (12 g) granulated sugar1 tsp (5 g) salt1 cup (227 g) unsalted butter, Cubed & Frozen1/2 -- 3/4 cup (125 -- 175 mL) ice water Place the flour, sugar, salt, and frozen cubed butter in a food processor. Pulse the mixture just until the butter & flour look like fine bread crumbs. Turn the processor to on, and slowly drizzle in the ice water until a ball of dough starts to appear in the mixer bowl. Stop the processor - you don't want to overwork the dough.Turn the mix out onto the countertop and form into a ball. Divide the dough in half, and wrap each with plastic wrap. Refrigerate at least one hour before rolling out. - Le Gourmet TV is all about food, cooking, recipes, cocktails, and more.Subscribe to our channel: https://www.youtube.com/user/legourmettvWebsite: http://www.legourmet.tvTwitter: https://twitter.com/LeGourmetTVFB: https://www.facebook.com/legourmettvInsta: http://instagram.com/legourmettvMaking Hong Kong Egg Tarts: http://youtu.be/gUdoYeG9kUA?list=UUsU15yvILBmnHPeAf4SFVaQ-~-~~-~~~-~~-~-Please watch: "
