No-Roll Butter Pie Crust 

Not sure about how this recipe is going to work. I have my fingers crossed.

1/3 cup unsalted butter
4 Tbs water
1 1/2 cups all-purpose flour
1 Tbs sugar
1/4 tsp salt

Melt butter in the microwave [or brown the butter in a sauce pan].  Let cool slightly. Add  water.

In a large bowl, whisk together flour, sugar, and salt. Make a well in the dry ingredients and pour in butter & water mixture. Mix together but do not over mix. If the dough seems dry, add a little extra water, but do that judicially.

Dump dough into a 9-inch glass pie plate and press until an even layer over bottom and sides of the plate.

Dough can be pre-baked at 350 degrees until golden brown, about 30 minutes, for a no bake filling.

Or in my case refrigerate for 30 minutes and fill with America’s Test Kitchen’s recipe for Old-Fashioned Pecan Pie.


I have found that having experience in clay, which I have in spades, makes making pastry a lot easier. It really is, pretty much, the same thing. You just have to get a feel for it and trust your hands but not necessarily your eyes.  And the more often you do it, making pastry dough, the easier it gets.

Source: Baking Bites

Well, for all the finger crossing this crust just did not work. And I am not entirely sure why. This is going to bother me for a while, but I will get to the bottom of it. I think David Lebowitz and version of a French press in pie crust that I will give a shot next time. It is all just science after all. Or something like it. Or maybe it just simply is baking and trying new things that sometime work and sometimes do not.

Butter Usage – by month – March 2016

D&D_1301

Meyer Lemon Bars

8 March – 16 Tbs – Raisin Walnut Oatmeal Cookies

11 March – 6 Tbs – Guinness Brownies

11 March – 16 Tbs – Pie Crust

12 March – 8 Tbs – Apple Walnut Pie

20 March – 13.5 Tbs – Walnut Muffins

24 March – 11 Tbs – White Chocolate Chip Cranberry Pecan Oatmeal Cookies

25 March – 16 Tbs – Meyer Lemon Bars

86.5 = 10.8125 sticks = 43.25 ounces = 2.703125 pounds

Not embarrassing, to say the least – in the butter use department. And I have to say that butter pie crust was so amazingly good. Now I am feeling slightly guilty about knowing the source for it. Will dig through lots of papers to figure it out.

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.

 

 

I have, pretty much, had it.

This is a total rant – and I do realize that. I am so done with it. I have HAD it with the rolled up refrigerator pie dough. It is always a hassle, but there must be a better way than this. It doesn’t want to unroll and that’s just the beginning of the problems. It’s supposed to be a convenience, but it never really is. It’s always a pain, and it totally shrinks when it’s blind baked. There must be a better way

Doesn’t matter if you follow directions, which I do (mostly).  It splits and is too thin in places. I spend more time fixing it – I might as well make it myself. It is just not convenient – which is what it is supposed to be.

What I would like to find is a press-in-the-pan pie crust that would be sturdy enough for quiche. I refuse to do this again.

New quest  – decent quiche crust. Somewhere in the back of my head, I’ve seen a press-in-the-pan crust on America’s Test Kitchen or Cook’s Country, but I might be delusional.  Or what the hell, maybe forgo the crust all together and bake it without one – like a frittata. It just might work – sounds like project food (food that is a project) to me.