Butter Piecrust - No Fail
Source of Recipe
The Bake Sale Cookbook
List of Ingredients
3 cups flour
3/4 teaspoon kosher salt
1 tbl sugar -- (1 to 2)
1 teaspoon ground cinnamon
1/2 pound butter, cold or frozen, cut in small bits
4 tbl. ice water -- (4 to 6)Recipe
Place flour, salt, sugar and cinnamon in a food processor and process until combined. Add the butter little by little and process until it has the consistency of coarse cornmeal or is pebbly. Gradually add the water and process until he dough pulls away from the sides. Divide into two disks, cover and refrigerate until ready to use, at least 1 hour. If you are not going to use within 1 day, double wrap and freeze it. Roll out each disk into a 12" circle and gently place one in a 9 to 9 1/2" pie pan. Place filling in the pan and place remaining crust on top of filling. Flute the edges if desired. Refrigerate the assembled pie until ready to bake.
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