Flaky All-Butter Pie Crust Recipe

Flaky All-Butter Pie Crust Recipe

 

Flaky All-Butter Pie Crust Recipe

Flaky All-Butter Pie Crust Recipe, how to make? how is it cooked? What are the most important details? we bring you all together and present it to you. I began making pie crust years ago, shortly after the Mister and I were married. Being a new wife, I wanted to impress him by baking him a pie made with homemade crust. From scratch. The pie was delicious and the Mister, very pleased. I’ve been making pies with freshly made pie crust ever since.

This recipe uses the deliciousness of butter to produce a flaky, buttery pie crust. It handles very well for me. Rolling it out is a breeze. The recipe is easily scale as needed. To make a double crust for pie, simply double the ingredients and follow the directions for preparing the crust by hand or by food processor below.

Course Snack
Cuisine international
Keyword Flaky All-Butter Pie Crust Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 300 kcal

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon sea salt
  • 1/2 (1 stick) cup very cold unsalted butter or nondairy substitute
  • 3-5 tablespoons icy cold water

Instructions

Preparing Pie Crust by Hand Method

  1. Chill the water in the freezer for a few minutes. You’ll want to work with icy cold water for best results.

  2. Cut the butter into small cubes. Place it into the freezer for 30 minutes to help ensure the butter is very cold.

  3. In a bowl, combine the flour and salt. Using a pastry blender, fork or knife, cut the butter into the flour and salt until the butter resembles coarse, small crumbs.

  4. Add water to the flour a tablespoon at a time, and stirring with a fork. Continue adding water until the dough begins to come together and form a ball.

  5. Once the dough has been shaped into a ball, flatten it into a disc. If scaling the recipe for a double crust pie, divide the ball in half. Shape each half into a ball – flatten each into a disc, wrap each half in plastic wrap.

  6. Wrap the dough in plastic wrap, and refrigerate for 30 minutes.

  7. Remove the dough from the fridge and roll out the dough on a pastry cloth or between two layers of wax paper.

Preparing Pie Crust by Food Processor Method:

  1. Chill the water in the freezer for a few minutes. You’ll want to work with icy cold water for best results.

  2. Cut the butter into small cubes. Place it into the freezer for 30 minutes to help ensure the butter is very cold.

  3. In a food processor bowl, add the flour and salt. Add the butter, replace the lid, and pulse until the butter resembles coarse, small crumbs.

  4. Add the water to the food processor shoot a tablespoon at a time, while pulsing. Continue adding water until the dough begins to come together and form a ball.

  5. Once the dough has been shaped into a ball, flatten it into a disc. If scaling the recipe for a double crust pie, divide the ball in half. Shape each half into a ball – flatten each into a disc, wrap each half in plastic wrap.

  6. Wrap the dough in plastic wrap, and refrigerate for 30 minutes.

  7. Remove the dough from the fridge and roll out the dough on a pastry cloth or between two layers of wax paper.

Recipe Notes

Flaky All-Butter Pie Crust Recipe  To Prebake the Crust (for single crust pies): If the recipe you are using calls for a using a single, prebaked crust, freeze the crust it for about 30 minutes or until it is well chilled. This is helps to prevent the crust from shrinking down the sides. Preheat your oven to 475°F. Once the pie crust is chilled, prick the inside of the pie crust with a fork. Bake the crust for 8-10 minutes, or until the crust is golden. Cool completely before filling.

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Breakfast and Brunch Recipes

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