BUTTER PIE CRUST RECIPE | EPICURIOUS
Butter Pie Crust
Provided by EPICURIOUS.COM
Yield Makes 2 nine-inch deep-dish crusts
Number Of Ingredients 5
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.
BUTTER PIE CRUST RECIPE | EPICURIOUS
Butter Pie Crust
Provided by EPICURIOUS.COM
Yield Makes 2 nine-inch deep-dish crusts
Number Of Ingredients 5
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.
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From epicurious.com
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Total Time 30 min (not including cooling)
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Reviews 4.4
Total Time 2 hours 20 minutes
Category main-dish
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Total Time 2 hours 20 minutes
Category main-dish
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What makes the recipe a derivation of "pâte brisée" is that it uses all butter ~ of course, by doing so it is quite rich {grin} FYI, pie dough is even more flaky when some shortening is used in place of unsalted butter; ie., try the Alton Brown mixture of 3 ounces (6 tablespoons) butter…
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