Pie Crust Recipies Recepies

Butter Pie Crust

• oz. (1 cup) cold unsalted butter
• 9 oz. (2 cups) all-purpose unbleached flour
• 1/4 cup sugar
• 1/4 tsp. salt
• 1/4 cup cold water

The butter should remain cold and firm. To test it, pick up some butter and pinch it between the thumbs and forefingers of both hands to form a little cube. If the butter holds together as a cube and your fingers are not greasy, then the butter is still cold enough. If your fingers look greasy, put the bowl in the refrigerator for 15 min. to firm up the butter before adding the water.

As the mixer turns on low (or tossing with a fork if mixing by hand), sprinkle the cold water evenly over the flour and butter. Work the dough until it just pulls together as a shaggy mass.To roll out the dough for a double-crust pie -- Cut the dough in half and pat each piece into a thick flattened ball Lightly flour your work surface and tap one of the dough balls down with four or five taps of the rolling pan. Begin rolling from the center of your dough outward. Stop the pressure 1/4 inch from the edge of the dough. Lift the dough and turn by a quarter and repeat the rolling until the dough is at least 12 inches in diameter. Be sure to re-flour the work surface if your dough is sticking.

Using a pot lid or a circle of cardboard as a template, trim the dough to form a 12-inch round (this should give you a 11/2-inch margin all around your 9-inch pie pan). Fold the dough in half, slide the outspread fingers of both hands under the dough, and gently lift it and transfer it to the pie pan. Unfold and ease the dough round into the bottom of the pie pan without stretching it.
Roll out the other dough ball and cut a second 12-inch round to be used as the top crust.

Pie Crust Recipe
Makes two 9-inch pie crusts in a hurry!

• 2 cups flour
• 1/2 cup sour cream
• 5 oz butter, room temp

Combine ingredients to form dough. Separate in half, let rest in fridge 10 mins if you have the time. Roll out into 2 shells. Works well for fruit AND meat pies; add vanilla or almond extract to recipe for fruit. Use slightly more sour cream and food-coloring for fun (though perishable) play-dough!

HELPFUL COOKING TIP:
When a recipe calls for butter cut into small pieces, such as your shortcake, use a stick of chilled butter and a cheese-grater or food processor. This is quicker, and works great!