Rachel's Recipes

Butter Pie Crust

Posted on: February 13, 2010

I wanted an easy recipe pie crust to use for my dulce de leche apple pie and this fit the bill as it uses a food processor to combine the butter and flour instead of combining them by hand. Since I have a small food processor, I found it easiest to add about half of the flour and half of the butter instead of all of of the flour at once

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
8 tablespoons cold, unsalted butter, cut into small cubes
4-5 tablespoons cold water

Pulse the flour, salt and sugar in a food processor to mix.

Add the butter and pulse until the mixture resembles a coarse meal, about 6-8 times.

Add a tablespoon of water at a time pulsing in between until it starts to clump together.

Place the dough on a clean surface and shape it into a disc.

Wrap the dough in plastic and refrigerate for at least an hour.

Roll the dough into a 12 inch circle about 1/8 of an inch thick on a lightly floured surface.

Place the dough into the pie plate and form it.

To blind bake the pie (not needed for the apple pie:

Place a piece of parchment paper or foil in the pie and fill it with rice or beans to hold it down.

Bake in a preheated 350F oven for 15 minutes.

Remove the parchment paper and weight and poke the bottom of the crust with a fork a few times.

Bake until golden brown, about 10 minutes.


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This blog is a way for me to keep track of all the recipes I have tried and want to make again, and a few I've come up with myself.
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