May 8, 2016
Recipe: All Butter Pastry Pie Crust
May 8, 2016
This basic recipe can be used in all sorts of sweet + savory pies. This will be your go-to holiday & every day pie crust. It’s super easy to prepare & you can freeze any unused portions for a later date. This All Butter Pastry Pie Crust is your new best friend…and mine.
- Prep: 15 mins
- Cook: 15 mins
- Yields: Pastry Top Two 9
1Mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the butter. Pulse in the mixer until the butter is the size of peas.
2With the motor running, add some ice water process just enough to moisten the dough and have it just come together.
3Place the dough out onto a floured board & knead it quickly into a ball. Divide the dough into how many pieces (balls) you need, flatten them into discs. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes. You will use 1/2 this dough for this recipe.
1Pre heat the oven to 375 degrees F with the rack in the middle.
2On a floured board roll the dough into a circle about 1/4 inch thick. Brush some egg wash onto the edges of the pie dish. Gently place the pastry on top of your pie/casserole. There should be 1/2 inch hangover. Pinch the crust around the sides so it's sealed well. Pierce the dough with a fork a few times for ventilation.
3Bake about 30 minutes or until crust is golden brown.
How to store dough
1Refrigerate up to 3 days. You can also store uncooked pastry dough in the freezer for up to 3 months. It should be wrapped completely in plastic wrap or in well sealed, airtight plastic bags. When ready to use let the frozen pastry dough thaw in the refrigerator, this could take a few hours. Then roll it out as usual.