You want a richer pie? Make it with a Butter Pie Crust.
Prep Time: 1 hour, 20 minutes
Ingredients:
- 2 cup flour
- 1/4 teaspoon salt
- 2/3 cup very cold, almost frozen butter
- 1/4 cup plus 2 tablespoons ice cold water
Preparation:
Measure out flour and salt into large bowl. Mix with wire whisk. Put in refrigerator along with butter and water for at least an hour.
Remove all from fridge. Use pastry blender to add butter to flour mixture. Once mixture resembles little pearls or coarse crumbs, stir in just less than 1/4 water. Continue to add water until dough is combined. Form dough into 2 balls, one slightly larger than the other. Flatten into disks, wrap in plastic and refrigerate while making pie filling.
Once filling is made, remove one wrapped piece of dough and roll out into 12-inch circle on floured surface. Press into pie plate. Fill pie. Roll-out second piece of dough. Place over filled pie. Trim any excesses. Fold top dough edges under bottom edges. Seal and crimp or flute edges. Cut slits in top crust and bake according to pie recipe directions.
Makes double crust for 8- or 9-inch pie.
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Remove all from fridge. Use pastry blender to add butter to flour mixture. Once mixture resembles little pearls or coarse crumbs, stir in just less than 1/4 water. Continue to add water until dough is combined. Form dough into 2 balls, one slightly larger than the other. Flatten into disks, wrap in plastic and refrigerate while making pie filling.
Once filling is made, remove one wrapped piece of dough and roll out into 12-inch circle on floured surface. Press into pie plate. Fill pie. Roll-out second piece of dough. Place over filled pie. Trim any excesses. Fold top dough edges under bottom edges. Seal and crimp or flute edges. Cut slits in top crust and bake according to pie recipe directions.
Makes double crust for 8- or 9-inch pie.
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