We give you a recipe that will come out perfectly every time.
Ingredients:
All butter crust for sweet pies
1 cup (2 sticks or 8 ounces) unsalted butter, very cold, cut into slices 1 / 2 inch cubes
2 1 / 2 cups all purpose flour, plus extra for rolling
1 teaspoon salt
1 teaspoon sugar
6-8 tablespoons ice water
Preparation:
Cut the sticks of butter into 1/2-inch cubes and place in freezer for 15 minutes to one hour (the longer the better), so it is well chilled.
Mix the flour, salt and sugar in a food processor, pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 tablespoon at a time, beat until mixture just begins to clump together. If you squeeze some of the crumbly dough and keeps them together is ready. If the dough does not hold together, again adding more water and pulse.
Remove dough from machine and place in a mountain on a clean surface. Gently shape into two disks. Knead the dough just enough to form discs without kneading. You should be able to butter pieces visible in the dough. These small pieces of butter are what will be the result crust to be problematic. Sprinkle some flour on the discs. Wrap each disk in plastic wrap in the refrigerator at least 1 hour and up to 2 days.
Remove the crust from the refrigerator a disk. Let sit at room temperature for 5-10 minutes to soften just enough to develop much more easily. Roll with rolling pin on a lightly floured surface into a 12-inch circle about 1 / 8 of an inch thick. As you roll the dough, make sure the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough sticking. Carefully place into a 9-inch pie plate. Gently press the pie dough down so that the lines at the bottom and sides of pie plate. Use a kitchen scissors to cut the dough until 1 / 2 inch from the edge of the pie.
Add the pie filling.
Roll out second disk of dough, as before. Carefully place it over the pie filling. Pinch top and bottom of the round dough firmly together. Trim excess dough with kitchen shears, leaving a 3 / 4 inch overhang. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Flute edges using thumb and forefinger or press with a fork. Rating the top of the pie with four 2-inch long cuts, so that steam from the cooking pie can escape.
Enjoy!
Ingredients:
All butter crust for sweet pies
1 cup (2 sticks or 8 ounces) unsalted butter, very cold, cut into slices 1 / 2 inch cubes
2 1 / 2 cups all purpose flour, plus extra for rolling
1 teaspoon salt
1 teaspoon sugar
6-8 tablespoons ice water
Preparation:
Cut the sticks of butter into 1/2-inch cubes and place in freezer for 15 minutes to one hour (the longer the better), so it is well chilled.
Mix the flour, salt and sugar in a food processor, pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 tablespoon at a time, beat until mixture just begins to clump together. If you squeeze some of the crumbly dough and keeps them together is ready. If the dough does not hold together, again adding more water and pulse.
Remove dough from machine and place in a mountain on a clean surface. Gently shape into two disks. Knead the dough just enough to form discs without kneading. You should be able to butter pieces visible in the dough. These small pieces of butter are what will be the result crust to be problematic. Sprinkle some flour on the discs. Wrap each disk in plastic wrap in the refrigerator at least 1 hour and up to 2 days.
Remove the crust from the refrigerator a disk. Let sit at room temperature for 5-10 minutes to soften just enough to develop much more easily. Roll with rolling pin on a lightly floured surface into a 12-inch circle about 1 / 8 of an inch thick. As you roll the dough, make sure the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough sticking. Carefully place into a 9-inch pie plate. Gently press the pie dough down so that the lines at the bottom and sides of pie plate. Use a kitchen scissors to cut the dough until 1 / 2 inch from the edge of the pie.
Add the pie filling.
Roll out second disk of dough, as before. Carefully place it over the pie filling. Pinch top and bottom of the round dough firmly together. Trim excess dough with kitchen shears, leaving a 3 / 4 inch overhang. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Flute edges using thumb and forefinger or press with a fork. Rating the top of the pie with four 2-inch long cuts, so that steam from the cooking pie can escape.
Enjoy!
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