All Butter Pie Crust | Using Food Processor
Tender, and flaky all-butter pie crust perfect for pies, and galette, and easy and fast recipe.
Servings 1 9" lattice pie
Ingredients
- 1 1/3 Cups (160g) Bleach flour or Pastry flour (214 g / 7.5 oz)
- 1/4 tsp Salt
- 1/8 tsp Baking powder
- 7 Tablespoon (100g) Unsalted butter, cold
- 1 Tablespoon Apple Cider Vinegar
- 3-4 Tablespoon (30-45ml) Ice Water
Instructions
- Prepping: measure the flour, baking powder and salt in a bag, or a container and refrigerate, or freeze for about 30 minutes. Divide the butter into two: 5 Tablespoons and 2, cut the large amount into 1/4-inch pieces and the smaller into 1/2 inch pieces.
- Pulse the dry ingredients in the food processor about twice (each 2 seconds)
- Add the butter, then pulse for about 8 times (2 seconds each pulse) until the butter looks like small crumbs and the mixture is a coarse meal.
- Add the rest of the butter, then pulse again for 5-8 times, then remove the lead and sprinkle the vinegar and 3 Tablespoons of the ice water.
- Pulse again for about 5 times then use your hand to press small amount of the dough. If it comes together into a dough, then it is ready.If it very dry and crumbly, then add one more tablespoon of ice water and pulse 2-3 mire times.
- Place the dough on a clean flat surface and using your hands bring the dough together by pressing it (DO NOT KNEAD!) into a disk.
- Wrap the dough with a plastic wrap, shape it into a 6-inch disk, and refrigerate for a minimum of one hours. Preferably over night.
Notes
- This recipe makes one 9-inch pie shell. For a double crusted pie and a lattice pie, double the recipe.