All Butter Pie Crust King Arthur Flour Food

ALL-BUTTER EASY PIE DOUGH

Steps:

• In the bowl of a food processor fitted with the blade attachment, pulse together the flour, salt, sugar and butter until the mixture resembles cornmeal with some pea-size pieces of butter remaining.
• In a small bowl, stir together the ice water and the lemon juice. Slowly add the liquid to the flour mixture, pulsing, until the dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape.
• Turn the dough out onto a lightly floured surface and divide it in half. Gently turn over each piece of dough a few times so that any dry bits are incorporated. Form each piece into a loose disk, wrap in plastic, and refrigerate for at least 20 minutes.

PERFECT PIE CRUST FROM KING ARTHUR FLOUR

Steps:

• Sift together the flour and salt in a large bowl. Set to the side.
• Size your butter. One stick cut into small pieces, the other cut into fairly large pieces (double the size you'd usually cut for a pie crust.
• Work in the stick of smaller butter with a dough scraper (my new favorite tool and very easy to clean). It's not going to have the same impact that double the butter would in terms of working in, but go for the regular pea sized consistency.
• Now, add the bigger hunks of butter. Gently coat them with flour in the mixture, so they won't stick to you when you squeeze them.
• one by one, squeeze all of those pieces of butter until they're flat like pancakes. You don't have to be too precious about it. Grab, squeeze, then move on to the next one.
• Give the mixture another stir with your pastry scraper. Now, start adding the water. Switch back to your dough scraper.
• Keep on adding it bit by bit until the dough forms a shaggy consistency, still floury but you can clump it together.
• Gather, form into a ball, and place on top of a sheet of plastic wrap. Wrap the plastic on top of it, not too snugly, and then flatten it into a disc with your hand. Doing it this way, I learned, helps the dough spread out into the plastic and is just less messy.
• Chill dough in fridge.
• Proceed with your recipe as usual.

CLASSIC BUTTER PIE PASTRY

Steps:

• Combine flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed., Shape dough into a disk for a single-crust pie; for a double-crust pie, divide dough in 2 with 1 piece slightly larger than the other. Shape into 2 disks. Wrap and refrigerate 1 hour or overnight., On a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. , For a single-crust pie: Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill or bake according to recipe directions., For a double-crust pie: Add filling to pie. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake according to recipe directions.