Perfect Butter Pie Crust

The trick is to blend the flour and butter until the butter disappears and it looks like you have a bowl of just flour again.

The key is a good steel pastry cutter and patience…or a food processor.

Guide To Pastry Cutters
Pie Crust
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Servings
210" pie shells or shell and top
Servings
210" pie shells or shell and top
Guide To Pastry Cutters
Pie Crust
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
210" pie shells or shell and top
Servings
210" pie shells or shell and top
Ingredients
Servings: 10" pie shells or shell and top
Units:
Instructions
  1. Mix flour and salt together.
  2. Blend the flour and butter together with a useful pastry cutter until it looks like flour again. Put on a show in the background or listen to some nice tunes and get a rhythm going... Or, use a food processor with the steel blade and buzz the flour and butter in short bursts until the same result is achieved.
  3. Add just enough of the ice cold water to make the flour mixture form a ball. Do not handle it any more than necessary.
  4. Cut the dough into two pieces and form into a smooth ball. Refrigerate for at least 20 minutes.
  5. Roll from the centre outwards until the dough is big enough to fill a 10" pie pan.
  6. Bake at 400º or as directed by your recipe.
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