My Sweet Pie Crust has been a tried and true recipe of mine for quite some time. And while delicious and flaky, you'll note I use shortening in the crust. Recently my husband has been requesting all-butter pie crusts - seems to give him the illusion that the crust is a bit better for his arteries. Silly, I know, but I aim to please.
So here it is folks, my All Butter Pie Crust!
This recipe will work well for either sweet or savory pies - just omit the cinnamon and extracts if going savory. Double the crust recipe for my Classic Apple Pie or Ham & Leek Pot Pie. This year I'm baking up a crust for a Pumpkin Pie hitting my Thanksgiving table!
Happy baking!
All Butter Pie Crust
Ingredients
· 1 cup flour
· ¼ tsp salt
· ¼ tsp cinnamon, omit if savory application
· 1 stick butter, chilled
· ½ tsp vanilla extract, omit if savory application
· ¼ tsp almond extract, omit if savory application
· 4-6 tbsp ice water
In a large mixing bowl combine the flour, salt and cinnamon. Using a box grater, grate the chilled butter into the flour mixture. Evenly mix and cut the grated butter into the flour using a fork. The mixture should resemble very coarse crumbs. Using your fingertips, slowly stir in the extracts and ice water until the dough begins to clump together.
Pour the dough out onto a work surface lined with plastic wrap. Gather the crumbs into a uniform ball and flatten into a 1in thick disk. Wrap tightly with the plastic and chill for at least 2 hours.
Makes one 9in pie crust
GF Friendly
Gluten Free Friendly!
Swap the flour for King Arthur Measure for Measure GF flour.
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