All Butter Pie Dough | Fat….when making the perfect pie crust it’s all about the fat. Some swear by shortening and some swear by butter. For me it kind of depends on what I’m going for. If I want a lighter crust then I go with butter. Butter contains more water then shortening so when the crust bakes, the water is converted to steam, puffing up the crust. Sometimes the puffing can get out of control. The choice is as always up to you. Before you go on I must let you know….this is just a recipe. Since the All Butter Pie Dough can be used in many different types of pies or pastries the baking time will vary with each recipe.
Something I love about an all butter crust is…. well, the buttery taste! My favorite way to use all butter crust is when I make PEACH SLAB PIE.
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2/3 cup unsalted butter
- 5 tablespoons cold water
- In the bowl of a food processor; add the flour and salt.
- Pulse a couple of time to combine.
- Add the butter; pulse to break them up.
- In a slow stream add the cold water.
- Stop mixing when the dough comes together.
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