Butter Pie Crust
- oz. (1 cup) cold unsalted butter
- 9 oz. (2 cups) all-purpose unbleached flour
- 1/4 cup sugar
- 1/4 tsp. salt
- 1/4 cup cold water
Cut the butter into 1/2-inch cubes. Dump the flour, sugar, and salt
into the bowl of a stand mixer fitted with the paddle attachment (or
in a large bowl, if mixing the dough by hand). Mix for a second or
two to blend the dry ingredients. Add the butter and then, running
the mixer on low (or by hand with two knives or a pastry cutter),
work the mixture until it's crumbly and the largest pieces of butter
are no bigger than a pea (about 1/4 inch).
The butter should remain cold and firm. To test it, pick up some
butter and pinch it between the thumbs and forefingers of both hands
to form a little cube. If the butter holds together as a cube and
your fingers are not greasy, then the butter is still cold enough.
If your fingers look greasy, put the bowl in the refrigerator for
15 min. to firm up the butter before adding the water.
As the mixer turns on low (or tossing with a fork if mixing by
hand), sprinkle the cold water evenly over the flour and butter.
Work the dough until it just pulls together as a shaggy mass.To
roll out the dough for a double-crust pie -- Cut the dough in half
and pat each piece into a thick flattened ball Lightly flour your
work surface and tap one of the dough balls down with four or five
taps of the rolling pan. Begin rolling from the center of your dough
outward. Stop the pressure 1/4 inch from the edge of the dough.
Lift the dough and turn by a quarter and repeat the rolling until
the dough is at least 12 inches in diameter. Be sure to re-flour
the work surface if your dough is sticking.
Using a pot lid or a circle of cardboard as a template, trim the
dough to form a 12-inch round (this should give you a 11/2-inch
margin all around your 9-inch pie pan). Fold the dough in half,
slide the outspread fingers of both hands under the dough, and gently
lift it and transfer it to the pie pan. Unfold and ease the dough
round into the bottom of the pie pan without stretching it.
Roll out the other dough ball and cut a second 12-inch round to
be used as the top crust.
Pie Crust Recipe
Makes two 9-inch pie crusts in a hurry!
- 2 cups flour
- 1/2 cup sour cream
- 5 oz butter, room temp
Combine ingredients to form dough. Separate in half, let rest in fridge
10 mins if you have the time. Roll out into 2 shells. Works well for
fruit AND meat pies; add vanilla or almond extract to recipe for fruit.
Use slightly more sour cream and food-coloring for fun (though perishable)
play-dough!
HELPFUL COOKING TIP:
When a recipe calls for butter cut into small pieces, such as
your shortcake, use a stick of chilled butter and a cheese-grater
or food processor. This is quicker, and works great!
Remarks
Taste of this recipe is awesome, I cooked it myself and really its too easy to cook.
By- Alda Johnson
Hey thanks for such a nice collection of delicious Pie Crust Recipe, all are superb..
By Millicent
Hey I tried many recipe but this one is so delicious, now it will be the secret for my next party. Thankx to you all.
By- Merrisa
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