BEST BUTTER FOR PASTRY RECIPES

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CLASSIC BUTTER PIE PASTRY RECIPE: HOW TO MAKE IT



Classic Butter Pie Pastry Recipe: How to Make It image

This all-butter pastry makes a flavorful, flaky pie crust. It is easy to handle and bakes to be golden brown and beautiful—just like Mom's! —Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield pastry for one 9-inch pie.

Number Of Ingredients 10

INGREDIENTS FOR SINGLE-CRUST PIE:
1-1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup cold butter, cubed
3 to 4 tablespoons ice water
INGREDIENTS FOR DOUBLE-CRUST PIE:
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup cold butter, cubed
1/3 to 2/3 cup ice water

Steps:

  • Combine flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed., Shape dough into a disk for a single-crust pie; for a double-crust pie, divide dough in half, with 1 piece slightly larger than the other. Shape into 2 disks. Wrap and refrigerate 1 hour or overnight., On a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. , For a single-crust pie: Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill or bake according to recipe directions., For a double-crust pie: Add filling to crust. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake according to recipe directions.

Nutrition Facts : Calories 173 calories, FatContent 12g fat (7g saturated fat), CholesterolContent 31mg cholesterol, SodiumContent 165mg sodium, CarbohydrateContent 15g carbohydrate (0 sugars, FiberContent 1g fiber), ProteinContent 2g protein.

BUTTER AND SHORTENING PASTRY RECIPE - FOOD.COM



Butter and Shortening Pastry Recipe - Food.com image

I absolutely love this pie crust. It does have a sweeter taste than most so when I am making it for chicken pot pie and other non dessert dishes I lessen the amount of sugar.

Total Time 20 minutes

Prep Time 20 minutes

Yield 2 crusts, 8-16 serving(s)

Number Of Ingredients 6

2 1/2 cups flour
1 teaspoon salt
2 tablespoons sugar
3/4 cup unsalted butter, chilled and cut into 1/4 inch cubes
1/2 cup shortening (8 T)
6 -8 tablespoons ice water

Steps:

  • Mix flour, salt and sugar in a food processor fitted with steel blade.
  • Scatter butter pieces over flour mixture. Toss to coat butter with a little of the flour.
  • Cut butter into the flour mixture with 5 one second pulses.
  • Add shortening, a tablespoon at a time and cut into mixture with about 4 one second pulses.
  • The mixture should resemble coarse cornmeal, with butter bits no bigger than peas. Turn out into a mixing bowl.
  • Sprinkle 6 T of ice water over flour mixture.
  • Using the blade of a rubber spatula, press down on the dough, using a folding motion, until the dough sticks together.
  • Add up to 2 more T of ice water if the dough will not come together. DO NOT over-knead the dough.
  • Divide dough into 2 balls and flatten each into a 4 inch wide disk.
  • Dust disks lightly with flour. Wrap each in plastic and refrigerate for at least 30 minutes or up to 2 days before rolling out.

Nutrition Facts : Calories 420.1, FatContent 30.4, SaturatedFatContent 14.2, CholesterolContent 45.8, SodiumContent 294, CarbohydrateContent 33, FiberContent 1.1, SugarContent 3.3, ProteinContent 4.2

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