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Recipes - Pie Crust (NY Times)

Recipe Name

Pie Crust (NY Times)

Submitted by nov5e
Recipe Description Classic butter recipe.
Quantity 1 Quantity Unit pie plate Servings  
Prep Time (minutes) 10 Cook Time (minutes) 15 Ready In (minutes) 25
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1
1/4
cupsall-purpose flour
1/4
teaspoonsalt
2/3
cupunsalted butter
1
1/2
fliud ouncesice cold water
Steps
Sequence Step
1In a food processor, briefly pulse together the flour and salt. Add butter and pulse until mixture forms chickpea-size pieces (3 to 5 one-second pulses). Add ice water 1 tablespoon at a time, and pulse until mixture is just moist enough to hold together.
2Form dough into a ball, wrap with plastic and flatten into a disk. Refrigerate at least 1 hour before rolling out and baking.
3Variations: You can experiment with textures and flavors by substituting 3 to 4 tablespoons shortening, lard, beef suet, duck fat or an unsweetened nut butter, such as hazelnut butter, almond butter or mixed nut butter, for 3 to 4 tablespoons regular butter. All should be well chilled before using.






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