All Butter Pie Crust with a Food Processor | Quick and Easy Flaky Pie Crust

[@cpwlaw]

I have tried countless methods and this is my favorite so far. The crust turns out perfect every time. Thanks for sharing! I opted to leave out the 1/8 tsp baking powder because I was worried the crust might leak when making traditional soggy bottom Shoo Fly pie. I also bumped the flour up to 300 grams for two crusts and used brown sugar instead of white sugar. I want to try making the crust using Country Crock Plant Butter but it's only available salted so I'm holding off for now. I did like their Plant Cream in place of traditional heavy whipped cream.

[@bakergirl68]

Nice and easy pie crust recipe. Thank you!

[@Sugarologie]

🙏 Thanks

[@r.patterson]

I just make chicken pot pie using this pie crust recipe and it turns out delicious. Thank you so much! 🥧😋😊

[@Sugarologie]

Mmmm chicken pot pie sounds delicious. Can I come over

[@r.patterson]

@@Sugarologie Of course!!! 😊

[@dukearthur2473]

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[@axelamir8135]

@Duke Arthur Flixportal :)

[@dukearthur2473]

@Axel Amir Thanks, I signed up and it seems like a nice service :D Appreciate it!!

[@kamspork8408]

I am going to use this recipe. Thanks!!!

[@Harmonikdiskorde]

Thanks for the bit about adding water until it feels damp -- I think previously I've always underhydrated the dough (and it indeed got too cracked to work with after rolling it out).

[@silverfeigner]

I've never heard of putting apple cider vinegar in pie crust. What exactly does it do to the crust?

[@Sugarologie]

Apple cider aids in inhibiting gluten formation, which give you a tough crust. Some people use vodka instead 😀

[@ivorybow]

Your website is not working. I tried several times to locate the pie crust recipe but recipes are not available. Thank you, I can listen to your ingredients here and cut in half for a single crust.

[@Sugarologie]

I’m sorry, I’m in the middle of an upgrade and it should be up hopefully in a hour or two 😉

[@Sugarologie]

In the meantime here it is: Ingredients Single Crust Pie 8 TB (one stick or 113g) cold unsalted butter, cut into 1/2 in chunks 1 cup + 3 TB (140g) all purpose (or pastry flour) 1/2 tsp kosher salt 1 tsp granulated sugar 1/8 tsp baking powder 1 1/2 tsp apple cider vinegar (or unflavored vodka) 3 1/2 to 4 1/2 TB ice cold water Double Crust Pie 16 TB (two sticks or 226g) cold unsalted butter, cut into 1/2 in chunks 2 cups + 6 TB (280g) all purpose (or pastry flour) 1 tsp kosher salt 2 tsp granulated sugar 1/4 tsp baking powder 1 TB apple cider vinegar (or unflavored vodka) 7 to 9 TB ice cold water Instructions for pie crust by food processor Place your cut butter in the freezer while you measure/prep your other ingredients. Add the flour, salt, sugar and baking powder to the processor. Pulse about 10 times to combine. Add about a quarter of the cold butter to the flour mixture (you can approximate, it doesn't have to be precise) and pulse about 8-10 times. This coats the flour thoroughly with a bit of fat. You shouldn't really see any butter remaining. Add the rest of the cold butter to the flour mixture and pulse about 8-10 times. Lift the lid, and use a fork (or CAREFULLY with your fingers) to sift the mixture. There should be large butter pieces remaining about the size of large peas. Pour the flour and butter mixture into a large mixing bowl. Add the vinegar to the smaller amount of water in a small bowl and pour onto dough. Use a spatula to press and mix the water into the dough, making sure there are no dried bits of flour on the bottom of the bowl. Pick up some dough with your fingers. Press it together. Does it stick together easily? If not, add more water, a half teaspoon at a time, until you can form the dough into a large ball. Pour the dough out onto plastic wrap, form it into a disc. Cover tightly and let it rest in the fridge for at least 1 hour. For best results, let it rest overnight. nstructions for pie crust by hand Place your cut butter in the freezer while you measure/prep your other ingredients. Whisk your flour, salt, sugar and baking powder in a large mixing bowl for 30 seconds. Add the cold butter to the flour mixture. Using two butter knives or a pastry cutter, cut the butter into the flour until the butter pieces are about the size of large peas. Add the vinegar to the smaller amount of water in a small bowl and pour onto dough. Use a spatula to press and mix the water into the dough, making sure there are no dried bits of flour on the bottom of the bowl. Pick up some dough with your fingers. Press it together. Does it stick together easily? If not, add more water, a half teaspoon at a time, until you can form the dough into a large ball. Pour the dough out onto plastic wrap, form it into a disc. Cover tightly and let it rest in the fridge for at least 1 hour. For best results, let it rest overnight.

[@bynmi3599]

What the fungsion of vinegar??

[@argh000ify]

How should a single crust pie be baked for this recipe?

[@Sugarologie]

So it depends on the recipe - if you're blind baking, that's a different process than a filled pie. So you can get the idea on how to bake a single crust pie: Here is a single crust filled pie: kzbin.info/www/bejne/rnKraK2erdKrqqc Here is a blind baked pie: kzbin.info/www/bejne/eYnTYoB7iN-bm5Y

[@jonathank4278]

Gluten is made from: Wheat , Barley, and Rye.

[@braya06]

What kind of food processor do you have?

[@Sugarologie]

It's a Cuisinart 11 cup. I got it at Costco a few years back. 😀