SWEET CREAM FLAKY PIE CRUST

9 tablespoons unsalted butter, cold

1 1/2 cups plus 1 1/2 tablespoons sifted all-purpose flour

1/4 teaspoon salt

1/8 teaspoon baking powder

5 tablespoons heavy cream

Cut the butter into small (about 3/4-inch) cubes. Wrap the butter cubes in plastic wrap and freeze until solid, at least 30 minutes. Place the flour, salt and baking powder in a reclosable gallon-size freezer bag and freeze for at least 30 minutes.

Pour the flour mixture from the bag into the bowl of a food processor. Using the metal blade, process for a few seconds to combine. Add half the butter cubes and process for about 20 seconds or until the mixture resembles coarse meal. Add the remaining butter and pulse until all the frozen butter is the size of peas. Add the cream slowly and pulse until it mixes well.

Spoon the mixture into the plastic bag.

Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from the outside of the bag, with the knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled.

Wrap the dough with plastic wrap, flatten it into a disk and refrigerate for at least 45 minutes.

From The Pie and Pastry Bible by Ruth Levy Beranbaum