Butter Pie Crust Recipe. In a large bowl whisk flour and salt together. For all of us out there that have ever been intimidated by a homemade pie crust, I can assure you this is truly a simple starting recipe!I’ve been there, and my pies may not be the prettiest but they certainly taste great! Unbelievably flaky and flavorful and super easy to make! I wanted an all butter pie crust without sacrificing the layers and flakiness every pie crust should have. It’s super easy and results in a flaky, buttery, delicious crust. This pie dough freezer well, so you can always have a patch in the freezer. You can also use a pastry blender, but using a food processor speeds things up which helps keep the butter from softening. Making an all butter pie crust has its’ pros and cons. This recipe for pie crust contains: All Purpose Flour: Generally speaking pastry flour is the best flour for making pastry because it has a lower protein content. This pie crust can be used for savory or sweet pies. STEP 5: Turn dough out onto a lightly floured surface (photo 7).Form into two balls and flatten each slightly on the top and bottom (photo 8).Wrap each tightly with two pieces of plastic wrap (photo 9-10).NOTE: if using the dough for a recipe other than pie crust, and using the entire batch of dough, one ball can be formed instead. Your butter should absolutely be cold (not frozen), your water should be ice cold and your vodka should be frozen. Besides keeping everything cold, a secret to making amazing butter pie crust is using a food processor. Those are a few of the reasons I love this homemade pie crust recipe so much: no chilling and no rolling. Place them on a cutting board and with a knife, slice them into tiny shreds. In a large, flat-bottomed bowl, combine flour, sugar, and salt. Made with just 4 ingredients this pie dough can be used to make one 10 to 11 inches single pie or two 7 to 8 inches single pie. to create a flaky and workable pie crust. The shreds of butter are going to make the crust flaky and you want it to be evenly dispersed in the pie dough. Flaky, buttery and tender… And there are a million and one perfect pie crust recipes out there. You guys. The result is a tender, flaky all butter pie crust that is much more forgiving than a typical all-butter crust. This all-butter pie crust recipe is time-tested and practically fool-proof pie dough recipe! Published - Aug 31, 2020 Update - Nov 1, 2020 Veena Azmanov Words - 2285 words. Four ingredients, four easy steps and four potential pies to be made! This month we are tackling a basic recipe that has been requested often – an all-butter pie crust!. Even better- you only need a few, standard ingredients to make this all butter pie crust. Home » All Butter Pie Crust Recipe. 1 1/2 teaspoons sugar. For full details on how to make all butter pie crust, see the recipe card below. If you plan to make a pie with a top crust, double the recipe; when it's time to chill the dough, … Add cold water, little by little, mix with a fork until clumps form. Butter melts at a lower temperature than shortening and lard making it difficult to work with. All Butter Pie Crust Recipe. This delicious all-butter pie crust is super-easy to make and there are no special tools needed! TIPS + TRICKS TO MAKE PERFECT ALL BUTTER PIE CRUST EVERY SINGLE TIME: Use Cold Butter. Flour: I use all-purpose flour for this recipe. Bourbon Pie Crust Ingredients. To Make by Hand: Whisk together the flour, sugar, if using, xanthan gum and salt in a medium bowl to blend.Add the butter and cut in, using a pastry blender or two knives, until the butter is cut into assorted sized pieces ranging from approximately ⅛ inch (3mm) to ½ inch (12 mm). https://ohsweetbasil.com/my-absolute-favorite-pie-crust-recipe Here is a recipe to banish all fear, a simple dough of butter and all-purpose flour, easy to make and dependable as can be. It. For the pie crust, use our all-butter pie crust, basic shortening pie crust, or you can buy a a pre-made pie crust dough from a grocery […] Reply. 2 cups (241g) King Arthur Unbleached All-Purpose Flour. 1 large egg, beaten, divided (save half for brushing on the top crust) 1/4 cup (57g) ice-cold 40-proof bourbon If you don’t have vodka, you can use any spirit with at least 40% alcohol, like tequila, rum, or whiskey, but just be aware of the flavor that your spirit of choice might produce in your crust. I finally, after 6 years of making desserts day in and day out and posting recipe after recipe… I FINALLY have an all-butter pie crust recipe that I feel confident enough in to share […] Keep it cold: This is the theme that runs through the whole process from the moment you scale your ingredients to the moment when you put the pie in the oven. The 3 Cardinal Rules for Pie Crust. The butterliciousness. This easy to make all butter pie crust is as straight forward as they get, with minimal ingredients. https://www.epicurious.com/recipes/food/views/butter-pie-crust-236477 The 5 Ingredients in All Butter Pie Crust. An upside to using butter is the unbeatable flavor and the ease in browning when baked. Use frozen or almost frozen lard, butter, and/or shortening as your fat and ice water, and then chill the dough well before rolling. 1 1/2 teaspoons cold apple cider vinegar. Remove pie from the oven and carefully lift the parchment paper (with the weights) out of the pie. All-Butter Crust. 3/4 cup (12 tablespoons, 170g) cold unsalted butter. Blackberry Turnovers (Hand Pies) | Food Apparel says: November 2, 2014 at 1:08 pm […] double-crust pastry crust (try our flaky all-butter, flaky shortening, or use store […] The anti-homemade-pie-crust-maker. Follow these super easy instructions for a butter, flaky, delicious homemade pie crust. COLD. The super-easy pie crust bakes up flaky and tasty every single time. Flour. The flavor. Makes one single-crust (9- or 10-inch) pie; double amounts for a double-crust pie. Many of you may be familiar with my heralded “best pie crust ever“, which uses a combination of shortening and butter, as well as a secret ingredient (spoiler, it’s vodka!) Recipe includes blind-baking instructions! The flakiness. Consequently, all-purpose flour or pastry flour will produce the best tenderness for your crust. Cut cold butter into the flour mixture. Me. How to Make Pie Crust. Welcome to the July BEB Bake-Along! The secret to good crust is to have everything very cold and to handle it as little as possible. Keep. The key to making a great pie crust is finding the perfect balance between tenderness and strength. Ingredients for Making a Butter Pie Crust. 1 1/4 cups unbleached all-purpose flour 1/2 teaspoon kosher salt 1 1/2 teaspoons granulated sugar 1/4 pound (1 stick) cold unsalted butter, cut into 1/2-inch pieces 1/2 cup cold water 2 tablespoons cider vinegar 1/2 cup ice STEP 6: Place dough in the freezer for 45-60 minutes. Some people shy away from making pie crusts. Frozen grated butter and plenty of chilling time keeps all of the ingredients ice cold, which is key to a tender, flaky pie crust! About 12 minutes to read this article. I store my butter in the freezer and take out sticks of butter, as needed. Using a low-protein flour like cake flour will give you a tender crust, but it will crumble easily. This post may contain affiliate links to Amazon and other sides. 1 teaspoon fine sea salt. An all-butter pie crust is a thing of beauty. This all butter pie crust recipe has more than just the three essential ingredients mentioned above. Bake until the edges of the crust are starting to brown, about 20 minutes. A great pie starts with a great pie crust. Prick holes all around the bottom crust with a fork. This easy all butter pie crust recipe yields a deliciously flaky pie crust that can be used for sweet or savory dishes alike. (If butter begins to "sweat," dust with flour.) Though more likely to lose some of its shape upon baking than a crust blended with shortening, an all-butter crust tastes so wonderful it’s worth it. Return the pie crust to the oven. This is a basic white flaky pie crust, made in the food processor. I finally did it!! A butter pie crust only has a few ingredients. Use a bench scraper to cut butter into ½-inch cubes. (Not a word but it should be.) 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