All Butter Pie Crust
Not as flaky as a pie crust made with shortening but more delicious! This is an easy dough to work with.
2 1/2 cups all-purpose flour
1 teaspoon salt
1 tablespoon sugar
1 cup (2 sticks) cold butter, cut into small pieces
1/4 to 1/2 cup ice water
1 teaspoon salt
1 tablespoon sugar
1 cup (2 sticks) cold butter, cut into small pieces
1/4 to 1/2 cup ice water
In a food processor, place the flour, salt, and sugar and
pulse 5-6 times to combine. Add the butter and pulse until the mixture resembles
coarse meal. Pour 1/4 cup water into the
mixture and pulse to combine. Add more
water, a tablespoon at a time until the dough starts to clump together when pinched,
it should just be starting to come together and should not be a solid ball of
dough.
Turn the dough out onto your work surface and gather it into a ball. Divide the dough into two equal pieces, flatten each portion a disk, cover with plastic wrap, and refrigerate at least one hour. If you wanted to make this ahead of time, at this point you can also leave the dough overnight or freeze it for up to a month.
On a lightly floured surface, roll out the dough to fit into your pie dish. Use the dish as a guide and roll it out two inches wider than the pie dish. To prevent the dough from sticking to the counter, keep lifting and turning the dough a quarter turn as you roll.
When the dough is rolled to the desired size, lightly roll dough around your rolling pin, dusting off any excess flour as you roll. Unroll onto the top of your pie pan and gently press the dough onto the bottom and sides of the dish. Remove any excess dough around the edges and flute the edges to seal the dough. Chill the pie crust 30 minutes before filling and baking.
Makes two - 9 inch pie crusts.
Turn the dough out onto your work surface and gather it into a ball. Divide the dough into two equal pieces, flatten each portion a disk, cover with plastic wrap, and refrigerate at least one hour. If you wanted to make this ahead of time, at this point you can also leave the dough overnight or freeze it for up to a month.
On a lightly floured surface, roll out the dough to fit into your pie dish. Use the dish as a guide and roll it out two inches wider than the pie dish. To prevent the dough from sticking to the counter, keep lifting and turning the dough a quarter turn as you roll.
When the dough is rolled to the desired size, lightly roll dough around your rolling pin, dusting off any excess flour as you roll. Unroll onto the top of your pie pan and gently press the dough onto the bottom and sides of the dish. Remove any excess dough around the edges and flute the edges to seal the dough. Chill the pie crust 30 minutes before filling and baking.
Makes two - 9 inch pie crusts.
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