In the all butter pie crust, the crust comes out super flaky and packed with buttery flavor that comes out great each and every time. With an all butter crust you don't get that greasy flavor and mouth texture. The key for this recipe is to freeze the butter slightly so the butter is very firm and never gets warm throughout the mixing. The dough should be specked with butter chucks. As the dough bakes it gets golden brown even without a wash before baking.
Mix flour, sugar, and salt in a bowl .
Add butter, half at a time, pulsing several times after each addition: Add about half of the butter to the food processor and pulse several times. Then add the rest of the butter and pulse 6 to 8 times until the largest pieces of butter are about the size of large peas. Place the flour mixture in a large mixing bowl. Sprinkle the mixture with about 1/4 cup of very cold water and slowly mix. Add more water, a tablespoon at a time, once the dough holds together with two fingers pressing together, kneed it lightly until a ball is formed.
Hey everyone, I am Dan and Live in Minnesota. I am here to show you the wonderful world of cooking and baking. As being a young boy in the kitchen to being a chef for over 10 years, I will show you the great recipes I have used over the years and what I do next. Please stick around and Enjoy!!