Classic Butter Pie Pastry |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This all-butter pastry makes a flavorful, flaky pie crust thatâs easy to handle and bakes up golden brown and beautiful. Itâs just like momâsâonly better. Ingredients:
ingredients for single-crust pie: |
1-1/4 cups king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
1/2 cup cold butter, cubed |
3 to 4 tablespoons ice water |
ingredients for double-crust pie: |
2 cups king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1 cup cold butter, cubed |
6 to 7 tablespoons ice water |
Directions:
1. In a large bowl, combine flour and salt; cut in the butter until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed.
2. For single-crust pie: Form into a disk and wrap in plastic wrap; refrigerate for 1 hour or until easy to handle.
3. On a lightly floured surface, roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Fill or bake according to recipe directions.
4. For double-crust pie: Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 1 hour or until easy to handle.
5. On a lightly floured surface, roll out larger portion of dough to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Bake according to recipe directions. Yield: pastry for one 9-inch pie.
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