A terrific pie begins with a tasty crust. This crust recipe is sufficient for one 9-inch crust (two batches are wanted for a double-crust pie).
make Butter Pie Crust
Components:
1 ¾ cups all-purpose flour
1 tablespoon granulated sugar
1 ½ sticks unsalted butter, minimize into ½-inch cubes, frozen till stable
½ teaspoon salt
1 massive egg
1 teaspoon cider vinegar or white vinegar
1 tablespoon ice water, + 1 tablespoon extra, as wanted
Instructions:
Put the flour, sugar, and salt in a meals processor. Pulse to mix. Add 1/3 of the butter and pulse a number of instances till integrated. Add the remaining butter and pulse 3 or 4 instances, so little chunks of butter are seen.
Beat the egg, vinegar, and 1 tablespoon ice water with a fork till nicely mixed. Add the combination to the processor whereas pulsing 2 or 3 instances. Dump the dough onto a piece floor. Working shortly so the butter doesn’t soften, use the heel of your hand to smear the dough, little by little, throughout the board, sprinkling with further water the place wanted. Take care to not over combine. Pat right into a flat spherical, wrap in plastic, and chill till agency, about an hour. Refrigerate till prepared to make use of.
Single-Crust Directions: Roll floured dough right into a 12-inch spherical between two items of waxed paper. Heart the crust in a 9-inch pie plate; fold the perimeters beneath, pinch collectively, then crimp as desired. Chill about an hour.
To blind-bake a single crust: Press a sheet of aluminum foil onto the crust, draping over the rim of the pie plate. Fill with dried beans or pie weights and place on a baking sheet. Bake till crust is begins to brown, about 25 minutes. Take away beans and foil and proceed baking till golden, 5 to 10 minutes. Cool utterly.
Double-Crust Directions: Roll 1 disk of floured dough right into a 12-inch spherical between 2 items of waxed paper; middle in a 9-inch pie plate. Add the filling, mounding it within the middle. Roll the remaining dough right into a 12-inch spherical; lay it over the filling. Press the perimeters firmly collectively to type a seal. Fold the surplus beneath, then pinch to crimp or flute as desired.
Be aware: Dough will be made as much as 2 days prematurely. Take away from fridge to melt barely, flippantly flour, then roll between two sheets of waxed paper. Return dough to the fridge for a number of minutes to agency if it will get too heat and appears unmanageable.
>>We love our Butter Crust recipe’s melt-in –your-mouth moistness, however gluten-free flour or gluten-free pie crust mixes work simply as deliciously with these pie fillings. We like gluten-free piecrust mixes by Bob’s Crimson Mill or Glutino. Simply keep in mind, gluten-free flour tends to wish much less liquid than wheat flour, so have a light-weight contact when utilizing these mixes.
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