All Butter Double Pie Crust Recipe

Flakiest Butter Pie Crust Recipe (So EASY!) Averie Cooks

WebJun 9, 2021 · Making the Crust: To the canister of a large food processor, combine 1 ½ cups flour, salt, sugar and pulse 1 or 2 times to combine. …

1. To the canister of a large food processor, combine 1 ½ cups flour, salt, sugar and pulse 1 or 2 times to combine.
2. Add the sliced butter cubes to the food processor and pulse for approximately 50 seconds, or until a paste forms. Break up and distribute the clumps evenly around the processor canister.
3. Add in the remaining 1 cup flour and pulse another 3 or 4 more times until the flour is in approximately pea-sized pieces.
4. Add 5 tablespoons of water and pulse combine.

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Flaky All Butter Pie Crust Barefoot In The Pines

WebFeb 6, 2024 · Place your pie shell in the freezer for 30 minutes until firm. Once crust is very firm, spray a piece of foil with cooking spray and line …

1. In the bowl of a food processor, add the flour and salt. Pulse a few times to combine.
2. Add in cold, cubed butter and pulse until the mixture looks like coarse sand.
3. Alternatively, you can cut the butter into the flour with your fingertips or a pastry cutter if you don't have a food processor. You'll need to work quickly so the butter doesn't melt.
4. Drizzle in the water and pulse until the mixture starts to form clumps.

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Perfect Flaky All Butter Pie Crust Sprinkle Some Sugar

WebJul 16, 2015 · This recipe creates enough for a double pie crust. If you only need one, feel free to just cut the recipe right in half. Step 1: Add flour …

1. Place flour and salt in food processor and pulse a few times to combine. Add COLD cubed butter and pulse until fine crumbs form - you want to see little pieces of butter. Add 1 tbs of water at a time and pulse until a dough-like consistency forms. You do not want your dough to feel wet so only add as much water as you need.
2. Pat dough into a ball-shape and cut in half. Set the other half to the side and work on your first half. Roll the first half of dough out into a 10" circle on a lightly floured surface. Make sure you measure your pie plate because some are 9" or 10". Depending on which size you have, roll your dough out 1" more than your size pie dish to ensure there's going to be enough to go up the sides.
3. Grease your pie plate. Roll your dough up with the help of your rolling pin for an easy transfer. Life the dough over the pie plate and unroll the rolling pin on top. Gently press and smooth the crust down and up the sides until it fits snug in the dish. Place it in the fridge and allow to chill for at least 30 minutes while you get the rest of your ingredients ready.
4. If you are using the second crust, roll it out on a lightly floured surface into a 10" circle (or 1" greater than the size of your pie dish). You are going to be chilling this dough also, so I like to roll it out on the surface I am going to place in the refrigerator so I don't have to handle the dough after rolling it out. I usually roll it out on parchment paper on top of a large baking sheet. Place dough in the refrigerator and chill it for at least 30 minutes while you prepare the filling you are making.

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