Food recipes
All Butter Pie Crust (Pastry)
All Butter Pie Crust (Pastry) Ingredients: wheat flour, white, all-purpose, unenriched salt, table sugars, granulated butter, without salt cream, sour, cultured water, bottled, generic Directions: Cut butter into 1/2-...
All Butter Pie Crust (Pastry)
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
butter, without salt
cream, sour, cultured
water, bottled, generic
Directions:
Cut butter into 1/2-inch cubes and freeze for 10 minutes (not more).
You can mix with your hands or with a hand-held pastry blender, but I prefer a food processor for ease.
Process flour, salt and sugar together in food processor until combined, about 3 seconds.
Add butter and pulse until butter is size of large peas, about ten one-second pulses.
Using fork, mix sour cream and 1/3 cup ice water in small bowl until combined.
Add half of sour cream mixture to flour mixture; pulse for three 1-second pulses.
Repeat with remaining sour cream mixture.
Pinch dough with fingers; if dough is floury, dry and does not hold together, add 1 to 2 tablespoons ice water (start with less), and process until dough forms large clumps and no dry flour remains, three to five 1-second pulses.
Divide dough into two balls and flatten each into 4-inch disk; wrap each disk in plastic and refrigerate until firm but not too hard, 1 to 2 hours, before rolling.
(Dough can be refrigerated for up to 24 hours.
Let thoroughly chilled dough stand at room temperature for 15 minutes before rolling.
Dough can also be frozen.
I usually make at least one extra recipe's worth, form the dough into pie pans, then freeze for later use.
Just thaw before using!
).
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
butter, without salt
cream, sour, cultured
water, bottled, generic
Directions:
Cut butter into 1/2-inch cubes and freeze for 10 minutes (not more).
You can mix with your hands or with a hand-held pastry blender, but I prefer a food processor for ease.
Process flour, salt and sugar together in food processor until combined, about 3 seconds.
Add butter and pulse until butter is size of large peas, about ten one-second pulses.
Using fork, mix sour cream and 1/3 cup ice water in small bowl until combined.
Add half of sour cream mixture to flour mixture; pulse for three 1-second pulses.
Repeat with remaining sour cream mixture.
Pinch dough with fingers; if dough is floury, dry and does not hold together, add 1 to 2 tablespoons ice water (start with less), and process until dough forms large clumps and no dry flour remains, three to five 1-second pulses.
Divide dough into two balls and flatten each into 4-inch disk; wrap each disk in plastic and refrigerate until firm but not too hard, 1 to 2 hours, before rolling.
(Dough can be refrigerated for up to 24 hours.
Let thoroughly chilled dough stand at room temperature for 15 minutes before rolling.
Dough can also be frozen.
I usually make at least one extra recipe's worth, form the dough into pie pans, then freeze for later use.
Just thaw before using!
).