Recipes and Tips for making Pie.
Butter Pie Crust
The following are instructions for making 1) a basic butter crust (pâtebrisée) for sweet and savory pies and tarts, 2) a butter crust with ground almonds replacing some of the flour for added flavor for sweet pies such as apple pie, 3) a pre-baked pie crust needed for dishes such as quiche, 4) a combination butter and shortening crust, and 5) an egg wash finish for the pie.
- 1 ¼ cups all-purpose flour
- ¼ teaspoon salt
- ½ cup butter, chilled and diced
- ¼ cup ice water
- In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
- Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
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