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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Buttah Buttah Pie Dough Recipe

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This recipe for Buttah Buttah Pie Dough, by , is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Gladys Stallings

Category:
Category:

Ingredients:  
Ingredients:  
Single Crust

1¼ Cup All Purpose Flour
Pinch of Sea Salt
8 Tbsp Cold unsalted butter - cut into cubes
3 Tbsp ice water

Double Crust

2½ Cup All Purpose Flour
Pinch of Sea Salt
16 Tbsp Cold unsalted butter - cut into cubes
6 Tbsp ice water

Egg wash - 1 large egg beaten with 1 Tbsp water & small pinch of salt

Directions:
Directions:
In large bowl whisk flour & salt, add butter cubes until each cube is well coated.
Cut butter into flour by pressing the pieces between palms or fingers flattening cubes in big shards & continuing to toss them in flour keeping coated.

FOR FLAKIER CRUST - continue mixing butter into flour until butter is the size of walnut halves.
FOR MEALIER CRUST - continue mixing butter into flour until butter is the size of peas.

Make a well in the center of flour mixture, Add your ice water, mix.
Add more ice water 1Tbsp at a time until dough comes together
knead a few times. VERY IMPORTANT to not add to much water or dough will become sticky.
Dough should hold together easy & feel dry to touch.
For dough into even disk (if making double crust halve the dough & make 2 even disks.
Wrap tightly in plastic wrap & refrigerate at least 30 minutes or overnight.

Lightly flour work surface. Roll out dough to a circle ¼in thick by starting in center & gently but evenly applying pressure and pushing away from you. Return to center & repeat rotating dough occasionally & re-flouring as needed to prevent sticking.
Roll the dough up onto rolling pin to transfer to pie pan, gently unroll into pie pan.
Press gently to ensure the crust is touching bottom of pan.
Trim away excess dough & place pie pan in fridge for 20-30 min or freezer for 5-10min.
Crimp edges as desired, The crust is now ready to be baked according to whatever filling you are using.

 

 

 

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