Recipe by Roxygirl in Colorado
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.
Top Review by rochsann
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!
- 354.88 ml all-purpose flour
- 1.23 ml salt
- 133.10 ml unsalted butter, chilled, cut into 9 pieces
- 44.37 ml ice water
- 591.47 ml all-purpose flour
- 2.46 ml salt
- 199.66 ml butter, chilled, cut into 14 pieces
- 66.55 ml ice water
Directions See How It's Made
- 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).