Aug 17th, 2010 by Annie
Flaky Buttery Pie Crust Recipe
This pie crust has a rich buttery flavor and flaky texture. Perfect for any pie. It requires a bit more work and time than a basic pie crust recipe, but I think it is well worth the effort!
Prep time: 15 minutes Chill time: 45 minutes Yield: 2 9-inch single pie crusts or 1 9-inch double pie crust
- 3/4 cup butter, cut into 1/4-inch pats
- 2 1/2 cups flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/2 cup shortening
- 1/4 cup chilled water
- Cut butter into 1/4 inch pats and place in freezer for 15 minutes.
- In food processor*, place flour, sugar, and salt. Pulse a couple times to mix.
- Remove the butter pats from the freezer and add to flour mixture. Pulse 4 times.
- Add shortening to food processor in about one tablespoon sections. Pulse 4 times. Mixture should have texture of coarse meal. Remove mixture from food processor and place in large bowl. Add 1 tablespoon of the chilled water and mix with fingers until the dough holds together. (You may not need to use the entire 1/4 cup ice water.) If dough is sticky, you’ve added too much water and will need to add some flour. Do not overwork the dough.
- Divide the dough in half and pat each half into two flat disks about 6-inches diameter. Wrap individually in plastic wrap and chill for at least 30 minutes or up to 2 days.
- After the dough has chilled, remove one dough disk to roll out for pie shell. Place the dough disk between two large sheets of parchment paper, or on a floured work surface or pastry mat. With rolling pin, roll outward from center of dough to desired diameter. To check size, place pie plate* upside down on the dough which should extend about 2 inches all around.
- Gently fold dough disk in half and carefully unfold and center in pie plate. Be careful not to stretch the dough. Trim the dough about 1/2 inch over of the lip of the pie plate and tuck the overhang underneath itself along the edge of the pie plate. Place pie shell in freezer while preparing filling.
- For a single crust pie: After filling is prepared, remove pie shell from freezer and add filling to pie shell. Crimp the edge of the pie crust with the tines of a fork.
- For a double crust pie: After filling is prepared, remove pie shell from freezer and add filling to pie shell. Remove second disk from freezer. Sprinkle a little flour on a flat, clean surface and on top of the dough disk. With rolling pin, roll outward from center of dough to desired diameter to fit over pie filling and overhang pie shell. Gently place on top of the pie filling and fold edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Finish the double crust by pressing against the edges of the pie with your finger tips or with a fork. Use a sharp knife to cut vents into the top of the pie crust to vent while pie is cooking. Place foil strips or pie crust shield* around edge of crust to prevent overbrowning. (Option: Top crust can also be cut into 1-inch strips and latticed on top of pie.)
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