All Butter Pie Crust

I started using this recipe a long time ago before all the healthy “Earth Balance” type shortenings became available.  I still think a crust that has a mixture of butter and shortening is the best but this recipe’s simplicity in only using butter is good for those times when you want a crust but don’t have any shortening on hand.

All Butter Pie Crust

Ingredients

  • 2 sticks unsalted butter, chilled and cut into small pieces, divided
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 cup ice water

Instructions

  1. Lay out three-quarters of the butter pieces on a parchment-lined baking sheet, and freeze until hard, at least 30 minutes. Refrigerate remaining butter.
  2. Combine flour, salt, and sugar in a food processor. Add refrigerated butter, and pulse to combine, about 10 times. Add frozen butter, and pulse until mixture resembles coarse meal, with some blueberry-size clumps.
  3. Add ice water, and immediately pulse until water is just incorporated, about 10 times. Squeeze a small amount of dough to make sure it holds together. Pulse a few more times if needed.
  4. Lay out 2 pieces of plastic wrap. Empty half the dough onto each piece. Bring edges of wrap together to gather dough. Press into disks.
  5. Roll out disks, still wrapped in plastic, to 1/2-inch-thick rounds (8 inches in diameter). Refrigerate at least 45 minutes and up to 2 days. Dough can be frozen up to 1 month.
http://geekworldliving.com/all-butter-pie-crust/

Facebooktwittertumblrmail
Posted in Food, Recipes Tagged with: , , , , ,

Leave a Reply