Thursday, December 2, 2010

All Butter Pie Crust

Here is a quick and easy recipe for flaky pie crust. No, it doesn't use the hydrogenated anomaly known as vegetable shortening. It uses butter instead. It tastes great, and is very versatile. I love it!
All Butter Pie Crust
Adapted from this recipe
Makes one 8" or 9" crust

1 1/4 cups all-purpose flour (or 5 oz. Soft White wheat flour)
1/4 teaspoon salt
2 tablespoons sugar (optional) (or honey sucanat)
1/2 cup (1 stick) butter, chilled and diced
1/4 cup ice water (or more)

Combine flour, salt, and sugar (if using) in a bowl. Cut the butter into flour mixture until it resembles coarse crumbs (you can leave a few pea-sized lumps of butter - it will create a flakier crust). Adding water one tablespoon at a time, stir mixture until it forms a ball. Knead a few times, until smooth. Wrap tightly in plastic wrap. Refrigerate 2-4 hours, (or overnight), until chilled.

Roll out dough to fit into pie plate. (I sometimes roll it out between two sheets of plastic wrap, or parchment paper). Place crust in pie plate, and press down evenly. Use as directed. Enjoy!

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