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Butter Pie Crusts (2 pie crusts)

Course Dessert
Author Monique Olivier Getzinger

Equipment

  • 1 Food Processor

Ingredients

Pie Crust Ingredients

  • 300 grams all-purpose flour plus more for rolling out the dough
  • 1 tsp salt
  • 1 tsp sugar
  • 2 sticks unsalted butter
  • ½ cup equal parts of ice water + vodka

Instructions

  • Cut the stick of butter length wise into 4 then make 8 slices for 32 pieces and refrigerate until needed.
  • Place the flour, salt, and sugar into the bowl of the food processor. Pulse the dry ingredients to combine them.
  • Drizzle ice water/vodka over the flour-butter mixture while pulsing intermittently.
  • Scrape the bottom of the bowl to ensure the dough is uniformly mixed.  Pulse the dough until it starts to form a large cohesive piece. Do not excessively pulse the dough.
  • Place plastic wrap on a clean surface. Remove the dough from the food processor and place the dough onto the plastic wrap. With your hands, bring the dough together and flatten it to form a disk. Wrap the disk and refrigerate for at least 1 hour.
  • Lightly dust a clean, dry work surface with flour.
    Place the chilled dough in the center of the work surface and dust the dough as well as the rolling pin with flour. Position the rolling pin on the center of the disk and begin rolling the dough away from you. Give the disk a quarter turn and roll again. Then flip the dough over. Continue turning and rolling until you have an even1/8-inch thickness. Turning the dough as you roll will prevent it from sticking to the work surface.
  • Lightly butter and flour the pie plate.
    To move the dough to the pie plate, roll the dough around the rolling pin, lift up the rolling pin, and unroll the dough over the floured pie plate.
  • Using your fingers, gently pat the dough into place. Tuck the edges of the crust under itself and then crimp the edge of the crust as you desire.
  • Keep prepared crust covered with plastic wrap in the refrigerator for at least 30 minutes before adding the filling.
  • See "Par Baking Pie Crust" (Partially Baking Pie Crust). This technique is recommended for "custard-like pies" such as pecan, sweet potato and pumpkin pies. A partially baked crust will hold up while baking a custard-like pie at a lower temperature.