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Pure Butter Pie Crust
Tested by Imperial Sugar
Chef Eddy Recipe
Pure Butter Pie Crust
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Prep time
2:00
Yield
One 9-inch piecrust and dough for decorative toppers
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Pure Butter Pie Crust
Extra Fine Granulated Sugar
Prep time :
2:00
Yield :
One 9-inch piecrust and dough for decorative toppers

INGREDIENTS

  • 2 1/2 cups all-purpose flour, preferably unbleached*
  • 1 cup (2 sticks) butter, unsalted and very cold
  • 1/4 cup buttermilk or ice cold water
  • 1 teaspoon salt
  • 1 teaspoon Imperial Sugar Extra Fine Granulated Sugar
  • 1 teaspoon vanilla extract

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

DIRECTIONS

Method 1: Electric mixer  

  1. Place flour in a bowl of an electric mixer and place in freezer along with mixer’s paddle attachment for at least 20 minutes.
  2. Cut butter quickly in small cubes and place in freezer for 15 minutes.
  3. Combine buttermilk with salt, sugar and vanilla extract and place in refrigerator.
  4. Remove cold flour bowl from the freezer and add butter. With paddle attachment mix mixture on medium speed until butter pieces become smaller than peas and mixture feels like coarse meal.
  5. With machine mixing on low speed add buttermilk mixture very fast and mix just until dough forms. Do not over mix! Chill dough in refrigerator for at least one hour.
  6. Roll dough into desired thickness of about 1/8 inch and use for baking pie. Shapes of leaves can be cut out for pies if desired.

 

Method 2: Food processor  

  1. Place flour in a bowl of a food processor and place in freezer along with food processor’s blade attachment for at least 20 minutes.
  2. Cut butter quickly in small cubes and place in the freezer for 15 minutes.
  3. Combine buttermilk with salt, sugar and vanilla extract and place in refrigerator.
  4. Remove cold flour bowl from freezer and add butter. With blade attachment mix mixture briefly until butter pieces become smaller than peas and mixture feels like coarse meal.
  5. With machine running add buttermilk mixture very fast and mix just until dough forms. Do not over mix! the dough in refrigerator for at least one hour.
  6. Roll dough into desired thickness of about until required amount is obtained.
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