BASIC PIE CRUST BUTTER RECIPES

Name: Butter Pie Crust
Yield: Makes 2 nine-inch deep-dish crusts
Ingredients: 2 1/2 cups all purpose flour; 1 tablespoon sugar; 3/4 teaspoon salt; 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes; 6 tablespoons (about) ice water

BUTTER PIE CRUST RECIPE - EPICURIOUS

Butter Pie Crust Recipe - Epicurious image

Butter Pie Crust

Provided by EPICURIOUS.COM

Yield Makes 2 nine-inch deep-dish crusts

Number Of Ingredients 5

Ingredients

2 1/2 cups all purpose flour
1 tablespoon sugar
3/4 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
6 tablespoons (about) ice water

Steps:

Mix flour, sugar, and salt in processor. Add butter; pulse until coarse meal forms. Gradually blend in enough ice water to form moist clumps. Gather dough into ball; divide in half. Form dough into 2 balls; flatten into disks. Wrap each in plastic; chill 2 hours or overnight.

PIE CRUST RECIPE - NYT COOKING

Pie Crust Recipe - NYT Cooking image

Some people shy away from making pie crusts. 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. If you plan to make a pie with a top crust, double the recipe; when it's time to chill the dough, divide it in half and shape into two disks to put in the fridge. The dough will also keep for 3 months in the freezer, if you want to stash a few disks there. Defrost in the fridge overnight.

Provided by Melissa Clark

Total Time 1 hours 45 minutes

Yield One 9-inch single pie crust

Number Of Ingredients 4

Ingredients

1 1/4 cups all-purpose flour (150 grams)
1/4 teaspoon fine sea salt
10 tablespoons unsalted butter, cold and cut into cubes
2 to 4 tablespoons ice water, as needed

Steps:

In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Slowly add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist, but not wet.
Turn dough out onto a lightly floured surface and gather into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.

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PIE CRUST RECIPE - NYT COOKING

Some people shy away from making pie crusts. 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. If you plan to make a pie with a top crust, double the recipe; when it's time to chill the dough, divide it in half and shape into two disks to put in the fridge. The dough will also keep for 3 months in the freezer, if you want to stash a few disks there. Defrost in the fridge overnight.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 45 minutes

Turn dough out onto a lightly floured surface and gather into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.

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Regarding this basic short-crust pastry: the dough takes just 10 minutes to make, so resist the temptation to buy that pre-made crust from the refrigerator case. Homemade pastry always tastes better. Make it the day before. You can even roll it out, line the tart pan and keep it frozen until you’re ready to bake.
From cooking.nytimes.com
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Calories 1268 per serving

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Reviews 4.9
Total Time 15 minutes
Category Desserts
Calories 201 calories per serving

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Learn how to make perfect shortcrust pastry every time with our easy recipe. For best results, make sure the butter is cold
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Total Time 10 minutes
Category Dessert, Main course, Side dish, Vegetable
Cuisine British
Calories 262 calories per serving

Wrap in cling film and chill while preparing the filling.

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BASIC SHORT-CRUST PASTRY RECIPE - NYT COOKING

Roll dough to a thin round approximately 13 inches in diameter, then trim to make a 12-inch circle (refrigerate and save trimmings for patching). Lay dough loosely into a 9 1/2-inch fluted tart pan with removable bottom, letting it relax a bit. Fold overlap back inside to make a double thickness, then press firmly against the pan so the finished edge is slightly higher than the pan. Refrigerate or freeze for an hour before pre-baking.

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BASIC SHORTCRUST PASTRY RECIPE - BBC GOOD FOOD

Wrap in cling film and chill while preparing the filling.

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