An easy butter crust from scratch… recipe is typed out below pics. This crust works well for sweet or savory pies: for sweet pies, brush top crust with water and sprinkle with sugar. Use as is for savory pies. I use this all the time as a chicken pot pie top crust, with no bottom crust, and for quiche, as well as apple pie, and strawberry rhubarb pie. Happy eating!
Thrilled: this post FEATURED on the Chicken Chick’s Clever Chick Blog Hop #175
Recipe typed out below the pics:
Pie Dough in the food processor:
Combine in food processor, pulse once:
2 1/4 cups flour
1/2 tsp sea salt
Then add 3/4 cup butter (1 1/2 sticks plus 2 tb) cut into 1 inch chunks and pulse 4-6 times
In a measuring cup, combine:
1/2 tsp vinegar
1 egg yolk
ice water to bring to 1/2 cup
Pulse 25-30 times
Separate dough into two parts, flatten each into a disk, wrap in plastic wrap and chill in the fridge for one hour before rolling out into a top and bottom crust.
Stop with the pictures already. I’m salivating all over my keyboard.
I know you will have a happy Thanksgiving… you are in harmony with all that is…
Dick.
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Hi, Richard–the photos say all that is necessary about how delicious this pie crust is! To make things even easier, it’s also possible to make this same crust with a stand mixer with a paddle blade. Easier because I don’t very much enjoy cleaning a processor. Making the crust by hand, with a pastry cutter, is also very doable. For a sweeter crust, you can also add one tablespoon sugar to the flour mixture. The recipe comes from Greg Patent, originally, tweaked a bit. How many pies are you making for Thanksgiving, Daphne?
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The crust is very welcoming. like a big hug from Grandma at the front door. Happy thanksgiving Daphne. Keith
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I can smell the goodness through the Internet. Yum!
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Looks great. I’ve never made one with vinegar and eggyolk. Must be the secret ingredients! Yum.
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Yummm
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