Butter Pie Crust
Ingredients:
- Without Top Crust:
- 350 gPastry Flour
- 3 gSalt
- 2 gSplenda
- 226 gButter, cold, 2.5 cm cubes
- 86 mlWater, cold
- Note:Mix, and place Dry Ingredients in fridge for 2 hours befour using.
- With Top Crust:
- 475 gPastry Flour
- 5 gSalt
- 3 gSplenda
- 306 gButter, cold, 2.5 cm cubes
- 120 mlWater, cold
Method:
- For best results place Flour in freezer for 1 hour before preparation, (especially when hot).
- In a food processor, add Flour, Salt, and Splenda. Process until combined. Add Butter, process, using the pulse button, three 5 second pulses, (until the mixture resembles coarse meal). Add Water, then pulse for 3 seconds. Pinch Dough to test if it sticks together. If the Dough does not stick add Water, in 15 ml increments, pulsing for 2 seconds in between each addition of Water, until the Dough sticks while pinching.
- Note:The Dough should not be a solid ball of dough. Do not process more than about 30 seconds.
- Without Top Crust:
- Flatten Dough into a 3 cm thick disk, cover with plastic wrap. Refrigerate Dough for a minimum of 2 hours. Remove Dough from fridge, allow to come to room temperature, (approximately 1 hour).
- With Top Crust:
- Divide the Dough into 2 pieces first 600 g, and second 300 g. Flatten Dough into 3 cm thick disks, cover with plastic wrap. Refrigerate Dough for a minimum of 2 hours. Remove Dough from fridge, allow to come to room temperature, (approximately 1 hour).
- Lightly Flour a smooth surface, and a rolling pin. Roll the Dough from the centre outward, turn Dough 90 degrees each time to prevent sticking. If the Dough starts to stick to the rolling, or the surface, apply more Flour. Keep rolling until the Dough is 7 cm larger than your baking dish.
- Lightly roll pastry around your rolling pin, dusting off any excess Flour as you roll. Unroll onto the top of your pie pan. Without stretching the Dough, mould the Dough to the pie plate. Allow 0.5 cm of overhang, trim the rest of the Dough off.
- Chill the Pie Crust for 30 minutes.
- The pastry is now ready to use.