Introducing the Golden Butter Pie Crust! This crust is your secret weapon for flaky, buttery pies that will wow your family and friends. Perfect for all your pie-baking needs, it strikes the right balance between simplicity and flavor.
All-purpose flour forms the base, providing structure to the crust. The balance of granulated sugar adds a touch of sweetness, enhancing the crust's flavor. The salt is crucial; it intensifies the flavors and balances the sweetness. Then there's the star, unsalted butter — always use cold and diced butter for those flaky layers. Finally, ice water brings it all together, ensuring the dough is just moist enough to hold without being sticky.
This crust pairs beautifully with both sweet and savory fillings. Try it with a classic apple pie or go savory with a chicken pot pie. For a special touch, brush the crust with a beaten egg before baking for a golden finish.
Start by grabbing a large mixing bowl. In it, whisk together the flour, sugar, and salt until they’re well combined. This helps distribute the sugar and salt evenly throughout the flour, ensuring every bite of your crust is perfectly seasoned.
Add the cold, diced butter to the flour mixture. Using a pastry cutter, blend the butter into the flour until the mixture looks like coarse crumbs. If you don't have a pastry cutter, two forks or even your fingers will work, but work quickly to keep the butter cold.
Slowly add ice water, a tablespoon at a time, tossing the mixture with a fork. You’re aiming for a dough that holds together when pressed. It’s okay if you need more or less water; just keep it cold.
Once the dough starts coming together, divide it into two equal parts. Shape each half into a disc — this makes rolling it out later much easier. Wrap each disc in plastic wrap and pop them in the fridge for at least an hour. This chilling time is crucial as it solidifies the butter, making the dough easier to roll out and helping maintain that flaky texture.
When you’re ready to roll, sprinkle some flour on your counter and roll out the dough to fit your pie pan. Remember, gentle handling is key to keeping that lovely texture intact.
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