All-Butter Pie Crust
Doug Roese / Lakewinds Natural Foods
All-butter pastry tastes awfully good! Makes two crusts, so you can keep one in the freezer or use one for a top crust.
yield: 2- 15oz (9"-11") crusts
Ingredients
4 cups sifted org. white pastry flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon sugar
11 oz. salted butter
5 oz ice water
Instructions
1. Place the butter in the freezer while you
2. Measure dry ingredients into bowl and mix well.
3. Make a big glass of ice water.
4. Now, using large-holed cheese grater, grate the butter into the flour, mixing with the flour every few strokes to keep separated. Distribute butter evenly, then spread up sides of bowls to maximize surface area.
5. Place in freezer for 10 minutes, then ...
6. While stirring the flour/butter with your hand, drizzle in the 5 ounces (10 tablespoons) of ice water. Working quickly with fingers, break up and distribute the wet flour chunks evenly. Pour mix onto work surface.
7. Quickly (were trying not to melt butter), grab a handful of mix and with the heal of your hand, smear it forward on the table to blend. Repeat till done, then gather into two disks wrapped in plastic. Let rest 1 hour before rolling into dough. Freezes well for 4 months or keeps in fridge for 2 days.