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Sandra Gutierrez’s Butter Pie Crust

This image courtesy of Joseph DeLeo

My friend and fellow food writer Sandra Gutierrez generously shared her butter pie crust recipe, which provides butter’s delicious flavor and a rich texture. As with any pie crust, the colder your ingredients, the more delicate and pleasing your pastry is likely to be. This recipe is made in a food processor; you could also use a pastry blender or two table knives to cut the butter and shortening into the flour.

NotesTo make the crust in advance, wrap it well in plastic and refrigerate it for up to 3 days, or freeze it for up to 2 months.

CostInexpensive

Easy

Total Timeunder 2 hours

Make Ahead RecipeYes

Dietary Considerationegg-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian

Equipmentfood processor

Taste and Texturebuttery, crisp, light

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • ½ cup very cold unsalted butter, cut into 1-inch cubes
  • 4 to 6 tablespoons ice water
  • 1 teaspoon white vinegar  

Instructions

  1. In the work bowl of a food processor fitted with a metal blade, combine the flour and salt; pulse for 10 seconds. Add the butter cubes and pulse until the mixture resembles coarse sand with some small lumps, 30 to 40 seconds. Add 3 tablespoons of the ice water and the vinegar and pulse 5 to 7 times, until the dough just barely holds together in the work bowl. Add another tablespoon or two of ice water if needed just to bring the ingredients together. Turn it out onto plastic wrap and pat the dough into two separate disks; refrigerate them for at least 1 hour. Set one or two disks out at room temperature for 10 minutes before rolling.

  2. Roll out one of the dough disks on a lightly floured surface, to a circle about 1/8 inch thick and 10 inches wide. Carefully transfer it into a 9-inch pie plate. Press the dough gently into the pan and trim away any excess dough, leaving about ½ inch beyond the edge of the pie pan. Fold the edges up and over, and then crimp the edges decoratively. Or press the back of a fork into the pastry rim, working around the pie to make a flat edge marked with the tines of the fork. If not filling the crust soon, refrigerate it until needed. (see Notes)

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