Monday, November 09, 2009

Easy All Butter Pie Crust- Food Processor

 I love flaky pie crust but not the film that shortening leaves in my mouth and really, isn't everything better with lots of butter in it. This recipe can be made today and then frozen until the day before Thanksgiving. Take it out and set it in the fridge overnight and you will be already for the pie making on

  • 2 1/2 Cups all purpose flour (12 1/2 ounces), plus additional flour for work surface
  • 1/2 teaspoon table salt
  • 1 Tablespoon sugar
  • 16 tablespoons butter (2 sticks), cold, cut into 1/2-inch cubes and frozen for 10 minutes
  • 3 tablespoons sour cream (the acid in the sour cream helps make the crust tender)
  • 1/3 Cup ice water , or more if needed
Process flour, salt, and sugar together in food processor until combined, about 3 seconds. Add butter and pulse until butter is size of large peas, about ten 1-second pulses.

Using fork, mix sour cream and 1/3 cup ice water in small bowl until combined. Add half of sour cream mixture to flour mixture; pulse for three 1-second pulses. Repeat with remaining sour cream mixture. Pinch dough with fingers; if dough is floury, dry, and does not hold together, add 1 to 2 tablespoons ice water and process until dough forms large clumps and no dry flour remains, three to five 1-second pulses.

Turn dough out onto work surface. Divide dough into 2 balls and flatten each into 4-inch disk; wrap each disk in plastic and refrigerate until firm but not hard, 1 to 2 hours, before rolling.

Dough can be refrigerated for up to 24 hours. Let thoroughly chilled dough stand at room temperature for 15 minutes before rolling. Dough can also be frozen for several months. Make the pie dough, shape it into two 4-inch disks, wrap the disks tightly in a double layer of plastic wrap and foil, and freeze. When you're ready to make a pie, simply thaw the disks in the refrigerator overnight.

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