Some people fully believe the crust is by far the best aspect of a pie. I was not one of those people, until I stumbled upon this dough-licious flaky butter crust recipe. I’ve been known to bake the extra scraps of crust to eat like crackers—seriously, try it.

Pie Prep | pieofthemonth.wordpress.com

Per usual with anything delicious, it’s a time consuming process that takes a bit of love and a lot of patience. Word to the wise, it’s absolutely worth it to make your crust the night before you plan to bake the pie. No matter how exhausted you are Friday night after a long week of work, you will no doubt thank yourself Saturday morning when your pie crust is ready to be rolled out.

IMG_1974

So take a peek at our favorite All-Butter Crust recipe courtesy of the lovely Four & Twenty Blackbirds Pie Book.

All-Butter Pie Crust

Ingredients:
(Makes dough for one single-crust 9- to 10-inch pie or tart)

1 1/4 cups unbleached all-purpose flour
1/2 teaspoon kosher salt
1 1/2 teaspoon granulated sugar
1 stick (1/4 pound) cold unsalted butter, cut into 1/2-inch pieces
1/2 cup cold water
2 tablespoons cider vinegar
1/2 cup ice

Directions:
Stir the flour, salt, and sugar together in a large bowl. Add the butter pieces and coat with the flour mixture using a bench scraper or spatula. With a pastry blender, cut the butter into the flour mixture, working quickly until mostly pea-size pieces of butter remain (a few larger pieces are okay; be careful not to over blend).

Combine the water, cider vinegar, and ice in a large measuring cup or small bowl. Sprinkle 2 tablespoons of the ice water mixture over the flour mixture, and mix and cut it in with a bench scraper or spatula until it is fully incorporated. Add more of the ice water mixture, 1 to 2 tablespoons at a time, using the bench scraper or your hands (or both) to mix until the dough comes together in a ball, with some dry bits remaining. Squeeze and pinch with your fingertips to bring all the dough together, sprinkling dry bits with more small drops of the ice water mixture, if necessary, to combine. Shape the dough into a flat disc, wrap in plastic, and refrigerate for at least 1 hour, preferably overnight, to give the crust time to mellow. If making the double-crust version, divide the dough in half before shaping each portion into flat discs.

Wrapped tightly, the dough can be refrigerated for 3 days or frozen for 1 month.

Posted by:alexandriacole

Food-loving, adventure-seeking, pun-enthusiast

8 replies on “You’re my Butter Half: All-Butter Pie Crust Recipe

  1. Hi young lady, a fun blog you have here. I think the only pie I have ever really craved is pumpkin but I don’t like store bought; just homemade. Now, peach cobbler though is my all-time favorite. I appreciate you sending out a like on my site. Hope to see you again.

    Liked by 1 person

Share your thoughts...

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s