Saturday, 5 November 2011

Butter Pie Crust

This recipe is absolute perfection.... Like wonderous. Anyone who has trouble with pie crust, fear no more. Even the most baking challenged individual could make it. I use my hands to mix in the butter, but if you are so inclined you may use a food processor. This is great for my favourite item to bake, mini pies but you will need to double this recipe for most things especially full sized pies that require a lid! (Doubling the recipe makes the perfect 9x9 pie with lattice top btw!)


* 1 1/4 cups all-purpose flour
* 1/4 teaspoon salt
* 1/2 cup butter, chilled and diced
* 1/4 cup ice water


1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
2. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

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