Perfect Butter Pie Crust Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 sticks of unsalted butter (very cold)
2C flour
3/8 tsp salt
1T sugar (optional)
1/3C cold water
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Directions: |
Directions:* Dissolve sugar and salt in water and place in refrigerator for 30 min
* Refrigerate flour in mixing bowl with pastry tools for 30 min
* Cut butter into 1/2 in pieces. Keep cold until all is chilled.
Cut butter into chilled flour with a pastry blender until it is crumb like (Can use a mixer at low speed for about 30 sec ). Add water mixture and mix until dough comes together in big chunks ( if using mixer turn speed up to med-high). Do not over mix.
Divide the chunks of dough in half and gently pat into a round 1" thick disk. Wrap tightly in plastic wrap and refrigerate about 1 hour before rolling out. You can keep in refrigerator for 1 day or freeze for up to 3 months in a Ziploc bag.
To roll out dough:
Place disc on a floured surface. Bang the dough with the rolling pin about 10 times (use a lot of force!). Roll it out about 6" in diameter and turn dough. Continue until 11-12" in diameter. Place crust in pie pan and fill. For top crust roll out to 10" in diameter, make sure to cut vents in top before placing on pie.
Seal edges and brush with milk to give a nice golden tone. |
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Number Of
Servings: |
Number Of
Servings:2 crusts |
Personal
Notes: |
Personal
Notes: Been trying to find a great recipe that got away from making crust with shortening....sorry Non! I like to double and freeze some especially during the holidays!
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