Pies, Crisps and Cobblers
Butter Pastry for Single Crust 9-inch Pie
The foundation of any pie is its crust. This recipe produces a sturdy yet flaky pie pastry specifically for single crust pies. It's crisp, light, and won't crumble apart when cutting.
One 9-inch pie shell
- ½ cup (1 stick) Challenge European Style Butter (Salted)
- 1 ¼ cups all-purpose flour
- ¼ teaspoon salt
- 3 to 4 Tablespoons very cold water
1Butter should be cut into ½ - inch cubes and frozen.
2Combine flour and salt in food processor with knife blade attachment and process for about 8 to 10 seconds.
3Add cold butter cubes and process by pulsing approximately 8 to 10 times or until mixture resembles coarse crumbs. Do not over mix.
4Add water through food chute with processor running. Add only enough water to moisten so dough begins to clump. Do not allow the dough to gather into a single mass.
5Form into a 4-5 inch disk, wrap in plastic wrap and refrigerate for 30 minutes before rolling. This will make the dough more elastic and easier to handle. (Dough will keep several days in the refrigerator and several months in the freezer, but will need to be tempered before rolling.)
6Roll out dough on a lightly floured surface, into a 12” round; fit pastry into a 9-inch pie pan. Trim away excess allowing ½ to ¾- inch over hang. Fold dough edge under and crimp or flute. For best results freeze crust before filling or baking.
7Bake or fill according to recipe directions.
To bake empty pastry shell:
1Preheat oven to 450°F
2Prick the bottom and sides of the pastry generously with a fork - particularly where the bottom and sides meet. (If using a pan with removable bottom, do not prick holes in the pastry; instead, fit a piece of foil onto the unbaked pastry and fill with pastry weight or dried beans.)
3Bake 10 to 12 minutes or until golden brown.
!If you do not have a food processor, follow the preparation instructions included in Butter Pastry for Double crust 9-inch.