Prep 10 mins
Cook 20 mins
This crust flaky all-butter crust is from "Rosie's Bakery: All-Butter Fresh Cream Sugar-Packed Baking Book." You mix it up easily in your food processor.
- Process the flour and salt in a food processor for 20 seconds.
- Distribute the butter evenly over the flour and process until the mixture resembles coarse meal, 15-20 seconds.
- With the food processor running, pour the ice water in a steady stream through the feed tube and process just until the dough comes together.
- Knead the dough for several turns on a lightly floured surface to bring it together.
- Shape the dough into a thick disks (or 2 for a double crust), wrap in plastic and refrigerate for at least an hour.
- To roll out the dough, place the chilled dough between 2 pieces of waxed paper (helps tremendously in rolling out!) and roll it out to a circle 2 inches bigger than the size of the pie pan.
- Fit the dough into a 9-inch (greased) pie plate and trim the edges.
- Keep the crust in the refrigerator until ready to fill.
- If prebaking the crust, refrigerate it for at least 30 minutes or stick in the freezer before baking (I always freeze it).
This buttery crust complemented our fresh blueberry pie wonderfully. The dough mixed up easily in the food processor--probably the easiest dough I've worked with. Thank you for sharing it, Roxygirl. It's from a very good cookbook. For several years, I've made blueberry crisps, but this crust is so good, I see myself making more blueberry pies in the future!
Excellent! Quite possibly my favorite pie crust! Tender, flaky and buttery. Very easy to make and work with. I don't cook with shortening and really prefer a crust made with all butter. To me it just tastes better with both sweet and savory fillings. Used this for Fresh Strawberry Pie Fresh Strawberry Pie which I made for Easter dinner. Used these directions from Mean Chef's pie crust class for blind baking the crust: "Freeze the crust for at least 30 min. Heat the oven to 425°F. Line the frozen crust with a large piece of foil or crumpled up parchment paper, fill to the top with pie weights (or dried beans or rice), and bake 12 min. Remove the foil and weights and continue baking the shell until golden, about 8 min. longer, checking for bubbles (push them down gently with the back of a spoon)." The crust did puff up a bit, but was easily pressed back. Plenty of dough for a single deep dish crust and then some. Baked a few pie crust scraps for the kids (and me) with cinnamon sugar for a yummy treat. Thanks, Roxygirl, for a great recipe!
my crust wasn't as good as the pictures , but these are great tasting crust Ü Thanks for sharing the recipe