All-Butter Pie Crust (Made in food processor)
Ingredients
- 1 1/3 cups all-purpose flour
- 1 stick (4 ozs.) cold butter, cut into 7 or 8 pieces
- 1 tsp. salt (less if you use salted butter)
- 1 tbl. sugar, optional
- 1/4 cup ice water
Instructions
1. Use steel blade. Place all ingredients in work bowl except the ice water, first cutting butter into 7 or 8 pieces. Have the ice water measured and set aside.
2. Process until butter is about the size of large peas (7 to 10 one-second pulses) Do not overblend. Stop.
3. With the machine running, pour ice water through the feed tube in a steady stream. Stop processing as soon as the dough forms a ball to ensure tender, flaky pastry. It just takes a second or two.
4. This dough may be used immediately or wrapped in plastic wrap and chilled, if desired.
Source: The Advocate (Baton Rouge) and Cuisinart booklet
2. Process until butter is about the size of large peas (7 to 10 one-second pulses) Do not overblend. Stop.
3. With the machine running, pour ice water through the feed tube in a steady stream. Stop processing as soon as the dough forms a ball to ensure tender, flaky pastry. It just takes a second or two.
4. This dough may be used immediately or wrapped in plastic wrap and chilled, if desired.
Source: The Advocate (Baton Rouge) and Cuisinart booklet
Recipe Info
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771
Rating
Date
November 12, 2005
Categories
Misc
Pies