Butter Pie Crust Or Pate Brisee
From fizzle3nat 15 years ago
- 60 minutes to make
- Serves 8
Fancy, French, foo-foo pie crust - or, to put it simply, pie crust with butter instead of shortening. Very tasty, tender, and rich. Needs a little more finesse than shortening pie crust, but with patience, you'll have perfect crust!
Ingredients
- 2 1/2 cups all-purpose flour shopping list
- 1 tsp. salt shopping list
- 1 tsp. sugar shopping list
- 1 c. (2 sticks) unsalted butter, chilled and cut into small pieces shopping list
- 1/4 to 1/2 c. ice water shopping list
How to make it
- In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
- With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
- You can also mix by hand. To do so, mix together flour, salt, and sugar. Mix in butter using a pastry blender or two knives until mixture resembles coarse crumbs.
- Drizzle in water, a tablespoon at a time and toss with a fork. When dough holds together when pressed, stop adding water. Press dough into ball.
- Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
- Use as you would regular pie crust.
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