Butter Pie Crust
If you have never tried this it so good that I will no longer be making any other crust. If you grew up making crust with Shortening like I did you will not believe how good this is… It does take some time but is so worth it.
In a large bowl add 1 1/2 Cup flour, 1 Cup Unsalted Butter cut into cubes and 1 Teaspoon salt. Mix well using pastry blender until all butter has been coated with the flour. Add additional 1 Cup flour and mix with pastry blender until small and crumbly about the size of small peas. There should be no flour that is not incorporated with the butter.
Now using a spatula add 1 Tbsp ice water at a time mixing well. You will use anywhere from 4 to 6 Tbsp. Add until the crust holding together in a ball.
Once this is done cut into two pieces and wrap in plastic wrap and refrigerate for a least 1 hour.
Once this has rested, remove and let sit at room temperature for 5 minutes. On floured surface roll out to about 1/2 inch bigger than the size of the dish you are using. Fill and bake as needed for your recipe. This is enough to make two pie crust. You can half the recipe for a single crust pie. Enjoy!
Butter Pie Crust
2 1/2 Cup Flour
1 Cup Unsalted Butter
1 tsp Salt
4-6 Tbsp Ice water
In a large bowl add 1 1/2 Cup flour, salt and cubed butter. Mix with a pastry blender until all butter is coated in flour. Add remaining 1 Cup flour and mix with pastry blender until crumbly and about the size of small peas.
With a spatula add 1 Tbsp of water at a time and stir until it holds together in a ball. I used 5 tbsp. Form into a ball and cut in half. Make into to two balls and wrap in plastic wrap. Refrigratue for 1 hour.
Once set remove from refrigerator and let sit at room temperature for about 5 minutes. On a floured surface roll out to about 1 inch larger than the dish you will be using. Bake per the recipe you are using.