Emily J asked:
Bonjour. (: So I’m making a pie today, and I need a QUICK recipe that doesn’t require a lot of ingridents, that would taste good witha pumpkin pie, I have basic stuff and not shortening,so butter would be ideal, any recipes? Thanks!
Tommy
Bonjour. (: So I’m making a pie today, and I need a QUICK recipe that doesn’t require a lot of ingridents, that would taste good witha pumpkin pie, I have basic stuff and not shortening,so butter would be ideal, any recipes? Thanks!
Tommy
Tags: Bonjour, Quick Recipe, Recipes
Anita
heres an awesome recipe i use for all my pies! although it came from an apple pie this crust recipe is fantastic!
All-Butter Pie Pastry:
2 ½ cups unbleached all-purpose flour (12 1/2 ounces), plus additional flour for work surface
1 tsp. salt
1 Tbs. sugar
1 cup unsalted butter, cold, cut into 1/2-inch cubes and frozen for 10 minutes
3 Tbs. sour cream
1/3 cup ice water, more if needed
For Pastry:
Process flour, salt, and sugar together in food processor until combined, about 3 seconds. Add butter and pulse until butter is size of large peas, about ten 1-second pulses.
Using fork, mix sour cream and 1/3 cup ice water in small bowl until combined. Add half of sour cream mixture to flour mixture; pulse for three 1-second pulses. Repeat with remaining sour cream mixture. Pinch dough with fingers; if dough is floury, dry, and does not hold together, add 1 to 2 tablespoons ice water and process until dough forms large clumps and no dry flour remains, three to five 1-second pulses.
Turn dough out onto work surface. Divide dough into 2 balls and flatten each into 4-inch disk; wrap each disk in plastic and refrigerate until firm but not hard, 1 to 2 hours, before rolling. (Dough can be refrigerated for up to 24 hours. Let thoroughly chilled dough stand at room temperature for 15 minutes before rolling.)