Perfect Pie Pastry

How to create scrumptious pastries using European style butter.

Discriminating bakers and chefs typically use unsalted butter in their recipes because it gives them more control over the salt content and flavor of their dishes. However, sometimes a recipe calls for salted butter, but all you have is unsalted butter. So here’s a simple rule of thumb to use so you can make the recipe with unsalted butter. Just remember, for every half cup (1 stick or ¼ lb) of salted butter required, you can add ¼ teaspoon of salt to Challenge Unsalted Butter.

  1. 1
    Begin with cold, firm Challenge European Style Butter.
  2. 2
    Cut butter into half-inch cubes.
  3. 3
    Cut butter into flour and salt, being careful not to over-blend.
  4. 4
    Gradually sprinkle in water, stirring gently with a fork or your fingertips. Only add enough water to moisten and bind the dough.
  5. 5
    Shape the dough into a 4 to 5 inch disc; wrap and refrigerate for 30 minutes before rolling.
  6. 6
    Remove the dough from the refrigerator and roll it out.
  7. 7
    Butter the bottom, sides, and rim of the pie plate before positioning the pastry in it.
  8. 8
    Cover with plastic wrap and chill-shaped pie pastry in the freezer for about 10 minutes or for 30 minutes in the refrigerator.

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