Butter Pie Crust
Hello everyone! I wanted to give you all my recipe for the perfect all butter pie crust. It's flakey and rich and perfect for all your Holiday pies.
You will need:
3 Sticks of VERY COLD butter
3 cups flour
1 Tsp Salt
5-6 Tbsp ICE WATER
Ok, so the KEY to FLAKEY pastry is to keep it very cold. You need to keep the butter cold, you need to keep the water iced. And make sure you chill it for at least 30 minutes in the fridge before rolling it out. First things first, put your flour in a bowl with the salt. Next, you get your cold butter straight from the fridge and use a pastry cutter rather than your warm hands, and break down the butter with the flour until you have some pieces of butter the size of peas and others are fine. Now make sure you have put a few ice cubes in to your water to keep it as cold as possible. And slowly add in to your butter and flour mix, bringing it together with your hand as you go until it forms a ball. DO NOT put the whole lot of water in at once. You can always add more but you can't take it away. Now press the dough out in to a disk shape and wrap it in plastic wrap and place in the fridge for at least 30 minutes. When you roll it out, make sure you don't do too many rolls. And be quick and keep it cold, You want to see some chunks of butter in there. That's what will make it flakey when it bakes!
You can use this pastry for so many things! Look how rich and buttery it looks on this apple pie!