Butter Pie Crust

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* Exported from MasterCook *

 

Butter Pie Crust

 

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Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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8 oz. cold unsalted butter -- (1 cup)

9 oz. all-purpose unbleached flour -- (2 cups)

1/4 cup sugar

1/4 tsp. salt

1/4 cup cold water

 

Cut the butter into 1/2-inch cubes. Dump the flour, sugar, and salt into the

bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, if

mixing the dough by hand). Mix for a second or two to blend the dry ingredients.

Add the butter and then, running the mixer on low (or by hand with two knives or

a pastry cutter), work the mixture until it's crumbly and the largest pieces of

butter are no bigger than a pea (about 1/4 inch).

 

The butter should remain cold and firm. To test it, pick up some butter and

pinch it between the thumbs and forefingers of both hands to form a little cube.

If the butter holds together as a cube and your fingers are not greasy, then the

butter is still cold enough. If your fingers look greasy, put the bowl in the

refrigerator for 15 min. to firm up the butter before adding the water.

 

As the mixer turns on low (or tossing with a fork if mixing by hand), sprinkle

the cold water evenly over the flour and butter. Work the dough until it just

pulls together as a shaggy mass.

 

To roll out the dough for a double-crust pie -- Cut the dough in half and pat

each piece into a thick flattened ball (see Shape and roll the dough). Lightly

flour your work surface and tap one of the dough balls down with four or five

taps of the rolling pan. Begin rolling from the center of your dough outward.

Stop the pressure 1/4 inch from the edge of the dough. Lift the dough and turn

by a quarter and repeat the rolling until the dough is at least 12 inches in

diameter. Be sure to re-flour the work surface if your dough is sticking.

 

Using a pot lid or a circle of cardboard as a template, trim the dough to form a

12-inch round (this should give you a 11/2-inch margin all around your 9-inch

pie pan). Fold the dough in half, slide the outspread fingers of both hands

under the dough, and gently lift it and transfer it to the pie pan. Unfold and

ease the dough round into the bottom of the pie pan without stretching it.

 

Roll out the other dough ball and cut a second 12-inch round to be used as the

top crust.

 

Yields two 12-inch rounds, enough for one 9-inch double-crust pie.

 

Source:

" FineCooking.com "

 

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Per Serving (excluding unknown items): 194 Calories; 0g Fat (0.0% calories from

fat); 0g Protein; 50g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 535mg

Sodium. Exchanges: 3 1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0