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Butter Pie Dough Recipe

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This recipe for Butter Pie Dough, by , is from Our Farm, Our Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Evelyn Wool

Category:
Category:

Ingredients:  
Ingredients:  
1 1/4 cup flour (I use white whole wheat or half white and half whole wheat)
1 stick unsalted butter
1/2 tsp kosher salt
3-4 tbsp ice water

Directions:
Directions:
Combine flour and salt in food processor. Pulse 5 times. Cut butter into small slices. Add to food processor and pulse until mixture resembles pea-sized crumbs, about 5 short and 5 long pulses. Add water one tablespoon at at time and pulse until dough gathers into a ball. Remove, wrap and refrigerate at least 30 minutes, or freeze for later use. Makes one 10-inch crust. Make double batch for a two-crust pie.

Personal Notes:
Personal Notes:
Three Tips for Tender Flaky Pie Crust:
(1) Cold ingredients (ice water and shortening)
(2) Minimal handling (food processor works great)
(3) Roll from center out (do not pull dough)

 

 

 

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