Butter Pie Crust
A food processor makes quick work of this double-crust, buttery pie dough.
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2 1/2 cups (300 grams) all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 cup cold Land O Lakes® Butter
1/2 cup ice water
How to make
Place flour, sugar and salt into bowl of food processor. Pulse twice.
Add cubed butter to food processor bowl; pulse 8-10 times or until butter is broken into pea-sized pieces and coated in flour.
Drizzle in ice water a few tablespoons at a time, while pulsing dough, just until dough starts to come together. Check to see if a handful holds together easily without crumbling. If not, add a bit more water. It's okay if it looks crumbly—it's important not to add too much water.
Place two large sheets plastic wrap on work surface. Divide dough evenly between sheets. Use wrap to gather up any crumbs, pressing together to form dough into 1-inch disk.
Refrigerate at least 30 minutes before using in your favorite pie recipe. May be kept refrigerated at least 5 days or frozen up to 3 months.
1-crust pie: Roll out 1 ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Fill and bake according to pie recipe directions.
2-crust pie: Roll out remaining ball of dough on lightly floured surface into 12-inch circle. Fold dough into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Cut 5 or 6 large slits in crust. Bake according to pie recipe directions.
Baked unfilled pie shell: Prepare dough as directed above for 1-crust pie. Prick crust all over with fork before baking. Bake at 475°F, 8-10 minutes or until lightly browned.
Tip: Trimming and Fluting
And don't forget to tag us @landolakesktchn.
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