Butter Pie Crust Pastry

Butter Pie Crust Pastry

My oldest son has said since the wizened age of eight that butter makes the world go ’round, and duct tape holds it all together. I was so proud that at such a young age,  my son was so practical and visionary. Sigh…

My go to pie pastry is butter crust, because I have found it is universal and reliable like no other. It’s never failed, not on flavor, not on consistency, and especially not on reliability. You can use this on every recipe you have that asks for a pastry and not be disappointed. It’s a true work horse, and high performer.

As always, gather together your ingredients. One cup of flour, one stick of butter, 1/2 teaspoon of salt, and a glass of ice water. This is crazy simple to do, no worries!

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Combine the flour and salt. Cut the butter into tablespoons. At this point you can go straight to the mixer to beat together the ingredients or use the pastry blender. Once the butter is incorporated into the flour, add ice water until it holds together.

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Turn the dough out onto a floured surface, and form into a disc. Refrigerate for one hour prior to rolling out to allow the gluten in the flour to rest. Once rested, roll out as needed. I use a French pin for rolling out as it turns out a nice round disc with little effort. Bake in your favorite recipe.

Butter Pie Crust Pastry

  • Servings: 4
  • Difficulty: Easy
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Ingredients

1 stick unsalted butter, cut into 8 pieces

1 cup all-purpose flour

1/2 teaspoon salt

Ice water for binding

 

Directions

  1. Put flour and butter into a bowl, using a pastry blender cut butter into the flour until you have pea-sized pieces.
  2. Add just enough ice water to combine. Cover with plastic, and rest for one hour in the refrigerator.
  3. Cook according to your recipe or bake in a 400 degree oven for 20 minutes or until done.

The Usual Suspects

 



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