Butter Pie Crust

 Originally posted by Modern-Day Ma on November 20, 2018

This all-butter pie crust recipe tastes heavenly and is a breeze to whip up in the food processor! Be sure to check the photos after the recipe for edge-finishing ideas!

Butter Pie Crust

2 1/2 cups all-purpose flour (unbleached)

1/2 teaspoon salt

2 tablespoons buttermilk powder, optional (but delicious!)

16 tablespoons butter, cut into 1-inch slices

1/2 cup ice water

1 tsp apple cider vinegar, optional (improves texture)

Combine flour, salt and buttermilk powder in the bowl of a food processor (or a mixing bowl if making by hand). Pulse (or whisk) to combine.

Scatter butter slices over flour and pulse until butter is the size of small grapes. (Or use a pastry blender to cut butter in to the size of green peas).

Combine vinegar and ice water and pour half over flour/butter mixture. Pulse 1-2 times. Pour remaining water over dough and pulse 1-2 more times.

If the mixture seems to dry, add 1-2 tsp more water and toss to combine. You may need more or less water depending on your climate and flour. The dough should come together cohesively, but not be sticky.

Shape into a disk, wrap in saran wrap and refrigerate 30 minutes.

Roll dough to the edge, never over, until it is the desired size and fill with your favorite pie filling.

Bake until golden and your filling is bubbly in the center. The internal temperature of the center of a baked pie should be 212° F because that is the temperature at which water boils at sea level*. Once the liquid boils, the starches in the pie filling reach their full thickness. See note* for altitude temperature conversions*

Notes

*You may remember from science class that water boils at a lower temperature as altitude increases. Use the table below to get the correct boiling temperature for your altitude.

Boiling point of water based on altitude.
For more info, visit this site:
http://study.com/academy/lesson/how-to-calculate-boiling-point.html

Use a fork to press lightly into the crust for this decorative edging. This pie has also been sprinkled with raw/turbinado sugar for a sparkly, crunch finish.

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