Easy All Butter Pie Crust

If youre looking for exceptional melody in a homemade pie crust, its got to be all-butter. While an all-butter crust has a reputation for physical tricky, this two-crust recipe has several tricks for achieving the ultimate flaky texture as without difficulty as supreme flavor. activate in imitation of frozen butter (plan at least 3 hours to put to sleep it solid) and grate it rather than cube it so youre less likely to overwork the dough. Use ice-cold water. Minimize handling by dynamic immediately hurriedly and gently folding the dough later a rubber spatula. For a pretty presentation, to the lead baking you can brush the pinnacle and edges of a double-crust pie crust behind an egg wash of 1 large egg yolk whisked together later 2 teaspoons entire sum combination milk. Itll create a lovable golden hue certain positive to impress. The dough will keep in the refrigerator for taking place in the works to 3 days and in the freezer for occurring to 3 months. The recipe is a Yummly original created by [Ashley Strickland Freeman](https://www.yummly.com/dish/author/Ashley-Strickland-Freeman).

The ingredient of Easy All Butter Pie Crust

• 2 1 2 cups all purpose flour gain a little more for rolling
• 1 2 teaspoon kosher salt
• 1 cup salted butter frozen
• 1 2 cup ice cold water help 3 tablespoons more if needed

The Instruction of easy all butter pie crust

• in a large bowl combine 2 1 2 cups flour and the salt using the large holes of a box grater grate frozen butter onto a plate emptying grater occasionally if needed or shred butter in a food processor fitted with a cold coarse shredding disc
• add butter to flour and toss with your fingers to coat completely
• make a well in the center of the mixture and gently folding with a rubber spatula gradually add ice cold water beginning with 1 2 cup and adding additional water if needed until dough holds together without being sticky
• divide the dough into 2 discs each about 1 inch thick wrap each in plastic wrap or waxed paper and refrigerate 15 30 minutes
• on a lightly floured surface roll out 1 disc into an 11 inch circle gently roll dough onto a rolling pin and then unroll over a 9 inch pie plate fit the dough into the pie plate easing it into the inside edge without stretching
• for a single crust pie if needed trim edge of dough with a paring knife or kitchen scissors to an even 1 inch overhang fold overhang under so itu2019s even with the edge of the pie plate crimp edge of dough pinch it gently with the thumb and index finger on one hand and press the dough in the space between those two fingers with the index finger on the other hand repeat to crimp the entire edge refrigerate crust until ready to fill repeat to make a second single crust pie fill and bake crusts as your pie recipe directs
• for a double crust pie arrange first dough disc in pie plate as directed in step 6 and trim but donu2019t crimp the edge refrigerate roll second disc into a 10 inch circle place on a large baking sheet and refrigerate fill crust in pie plate as your pie recipe directs gently roll dough from baking sheet onto a rolling pin and then unroll over filled crust trim both edges of pastry to an even 1 inch overhang fold dough under so itu2019s even with the edge of the pie plate crimp edge as directed in step 5 and bake as your pie recipe directs

Nutritions of Easy All Butter Pie Crust

@type: nutritioninformation
@type: 350 calories
@type: 30 grams
@type: 60 milligrams
@type: 23 grams
@type: 1 grams
@type: 4 grams
@type: 14 grams
@type: 310 milligrams