DELUXE BUTTER PIE PASTRY DOUGH
As of right now, I am pretty sure I wont ever use another crust again. I love the taste of butter. I used it making lemon Meringue and Key Lime Pie. It makes mw want to make more pie just to see if it taste cood with everything. I am not a pastry chef but I can do this!! This recipe makes a double crust so if you just want one, use half the recipe. I like having an extra one for "next time." oh yea, of course I got it out of Joy of Cooking:)
Provided by Bay Laurel
Categories Dessert
Time 1h
Yield 1 double 9-10 inch crust, 10-12 serving(s)
Number Of Ingredients 4
Steps:
- In a bowl, combine flour and salt with a rubber spatula.
- Working quickly to prevent softening, cut the butter into 1/4-inch pieces. Add the butter to the dry ingredients.
- Using a pastry blender, cut the butter into pea-size pieces. Add the shortening.
- With a few quick swipes of the pastry blender, cut the shortening into large chunks and distribute throughout the bowl. Continue to chop with the pastry blender until the mixture resembles coarse crumbs with some pea-size pieces. Do not let the mixture soften and begin to clump; it must remain dry and powdery.
- Drizzle 6 tablespoon ice water over the fat and flour mixture. Cut with the blade side of the spatula until the mixture looks evenly moistened and begins to form small balls. Press down on the dough with the flat side of the spatula. If the balls of dough stick together, you have added enough water. If they do not, drizzle 1 tablespoons more ice water over the top. Cut in the water, then press with your hands until the dough coheres. The dough should look rough, not smooth.
- Divide the dough in half , collect each half in a square of plastic wrap and pull the plastic tight to form a cohesive round, flat disc. Refrigerate for at least 30 minutes, preferably for several hours, or for up to 2 days before rolling. The dough can also be wrapped airtight and frozen for up to 6 months. Thaw completely before rolling.
- Bake this crust in a preheated over at 450 degrees for 15 minutes. Let cool 20 minutes before filling.
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Osakpolor Shekpe
[email protected]This recipe is not worth the effort. The pie crust is bland and the filling is runny. I would not recommend this recipe to anyone.
Mohammed Zeeshan Mohammed Zeeshan
[email protected]This recipe is way too complicated. There are too many steps and it's easy to make a mistake. I would not recommend this recipe to anyone.
Debashis Roy
[email protected]I'm not sure what went wrong, but my pie crust turned out tough and chewy. I followed the recipe exactly, so I'm not sure what happened.
Ben Wells-Day
[email protected]This recipe was a disaster. The dough was impossible to work with and the pie turned out dry and crumbly. I would not recommend this recipe to anyone.
pari Bhujel
[email protected]This is the best pie crust recipe I've ever used. It's so flaky and tender, and it holds up perfectly to the filling. I've used it for both sweet and savory pies, and it's always been a hit.
Sebastian Wise man
[email protected]This butter pie pastry dough is amazing! It's so easy to make and it tastes incredible. The crust is flaky and buttery, and the filling is creamy and delicious. I highly recommend this recipe.
mohammed lawal
[email protected]I've made this recipe several times now and it's always a hit. The dough is so flaky and the filling is creamy and delicious. I love that I can make it ahead of time and just pop it in the oven when I'm ready to serve.
Nkuba Comedy
[email protected]This recipe is a keeper! The dough was so easy to work with and the pie turned out beautifully. The crust was flaky and golden brown, and the filling was creamy and delicious. I will definitely be making this pie again.
mulumba kubrah
[email protected]This is the best butter pie pastry dough recipe I've ever tried! It's so easy to make and always turns out perfect. The dough is flaky and tender, and it has a delicious buttery flavor. I've used it for both sweet and savory pies, and it's always bee
Fuzzy barb q Incorporated
[email protected]I was a bit skeptical about this recipe at first, as I'm not much of a baker. But I was pleasantly surprised at how easy it was to make. The dough came together quickly and easily, and it baked up perfectly. The pie crust was flaky and buttery, and i
Arafat Hashmi
[email protected]This butter pie pastry dough was a breeze to make! I love that it uses simple ingredients that I already had on hand. The dough turned out flaky and golden brown, and the flavor was perfect. I'll definitely be using this recipe again for all my futur