Butter Pie Crust

So I had been trying to think of what kind of pie to make for Pi Day. I do love this idea of Pi Day. It makes me smile. It also pushes me to make pie in the early spring instead of my usually fall pie baking season.

First thing, I want to make sure to make my own crust, which I don’t always do – sad, I know, but I’m going to find a good and kind of foolproof pie crust because this little fool needs some help in that department.

Wait for it – I found a great pie crust recipe – woo hoo! Yes, I am a total dork.

2 1/2 cups all purpose flour
1 Tbs sugar
1 tsp table salt
16 Tbs unsalted butter, very cold*

In a measuring cup, add ice cubes, and fill with cold tap water. Put flour, salt, and sugar in the bowl of a food processor. Pulse a few times to combine. Dice butter into small pieces and sprinkle on the flour mixture. Pulse mixture until the butter is kind of like small peas.

Add the cold water, but no ice cubes, to the mixture a tablespoon at a time and pulse a few times. Add more water as needed until the dough come together in bigger clumps. Dump the dough out on a slightly floured work surface and kneed a couple time until it comes together.

Divide dough in half and press into disks and wrap in plastic. Refrigerate overnight. Dough can be kept in the fridge for a week or freeze, once double wrapped, for about a month.

Notes: * I took my butter right out of the freezer. Which is where I store butter. It is a good place.

This dough was so easy to work with. I was slightly astonished by it  but very pleased at the same time.

I cannot wait to make another pie with this crust. It is so easy to work with. This is now my D&D_1269go-to pie crust.  I do love my food processor – yep – that is how a pie crust comes together.

I so wish I had a picture of this pie crust, but I think the apple walnut pie may show it. It really is kind of nice.

 

 

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