{"id":10179,"date":"2011-11-09T10:53:12","date_gmt":"2011-11-09T15:53:12","guid":{"rendered":"http:\/\/crankymouse.com\/?p=10179"},"modified":"2011-11-10T13:46:03","modified_gmt":"2011-11-10T18:46:03","slug":"perfect-all-butter-pie-crust","status":"publish","type":"post","link":"https:\/\/crankymouse.com\/index.php\/2011\/11\/09\/perfect-all-butter-pie-crust\/","title":{"rendered":"Perfect All-Butter Pie Crust"},"content":{"rendered":"<p><em>An easy, all-butter pie crust recipe to impress your friends and family with a flaky, homemade crust this holiday season or any season. Grab a <a href=\"http:\/\/tidymom.net\/2011\/how-to-make-pie-crust\/\" target=\"_blank\">shortening crust recipe<\/a> from me over at TidyMom.<\/em><br \/>\n<img decoding=\"async\" src=\"https:\/\/crankymouse.com\/wp-content\/uploads\/2011\/11\/all-butter-pie-crust-recipe-slider.jpg\" alt=\"\" title=\"all-butter-pie-crust-recipe-slider\" width=\"550\" class=\"aligncenter size-full wp-image-10191\" srcset=\"https:\/\/crankymouse.com\/wp-content\/uploads\/2011\/11\/all-butter-pie-crust-recipe-slider.jpg 675w, https:\/\/crankymouse.com\/wp-content\/uploads\/2011\/11\/all-butter-pie-crust-recipe-slider-300x200.jpg 300w\" sizes=\"(max-width: 675px) 100vw, 675px\" \/><br \/>\nI recently had the opportunity to make pie at <a href=\"http:\/\/www.smuckers.com\/\" target=\"_blank\" rel=\"nofollow\">J.M. Smucker&#8217;s<\/a> in Ohio, (did you know they have both Pillsbury and the White Lily flour?) but before that even, I have been putting the finishing touches on the pie chapter in my book. There has been a lot of pie around these parts as of late, and I&#8217;d love to share some of it with you, starting with the crust.<\/p>\n<h2><font color=\"darkcyan\">What Type of Crust<\/font><\/h2>\n<p>Before we get started, let&#8217;s think about the pie you&#8217;re making, as this will help determine the crust you want. Where my <a href=\"https:\/\/crankymouse.com\/recipes\/fresh-strawberry-and-gingered-rhubarb-pie-for-a-pie-party\" target=\"_blank\">fresh strawberry and rhubarb pie<\/a> had a cookie crust that was baked, several cream pies use a <a href=\"https:\/\/crankymouse.com\/recipes\/apple-pie-cheesecake-gluten-free-girl-and-the-chef\" target=\"_blank\">cookie crumb crust<\/a>. Then there is the classic pastry crust, made with flour and a bit of fat.<\/p>\n<h2><font color=\"darkcyan\">Pastry Crust Fats<\/font><\/h2>\n<p>For a pastry crust, one of the main components is the fat you&#8217;ll be using, so determining which you prefer is the next step. This may be a personal preference, or it may be determined by what kind of crust your mom or grandma made when you were growing up. <\/p>\n<ul>\n<li><a href=\"http:\/\/tidymom.net\/2011\/how-to-make-pie-crust\/\" target=\"_blank\">shortening<\/a> &#8211; any fat that is solid at room temp, but for use here, vegetable shortening<\/li>\n<li>butter &#8211; it comes from cows<\/li>\n<li>lard &#8211; rendered and unrendered pig fat<\/li>\n<li><a href=\"http:\/\/thepioneerwoman.com\/cooking\/2011\/09\/pams-pie-tutorial\/\" target=\"_blank\">a combination<\/a> &#8211; a combination of butter and lard\/shortening<\/li>\n<\/ul>\n<h2><font color=\"darkcyan\">Making the Crust<\/font><\/h2>\n<p>For our purposes, we&#8217;re using butter and elbow grease to make our pie crust. You can see my <a href=\"http:\/\/tidymom.net\/2011\/how-to-make-pie-crust\/\" target=\"_blank\">food processor method over on TidyMom<\/a> today as well. There are benefits to both methods. The food processor is a bit quicker, but there is the downfall of cleaning it. Plus, not everyone has a food processor, and maybe your food processor is in use for something else during your holiday baking session.<br \/>\n<br clear=\"all\">Kiera is coming along for the ride to demonstrate how easy it is to make pie crust. You&#8217;ll barely notice her, though, because her clothing choice matches the decor. (She looks excited to be here, right?)<br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/crankymouse.com\/wp-content\/uploads\/2011\/11\/all-butter-pie-crust-recipe-kiera.jpg\" alt=\"\" title=\"all-butter-pie-crust-recipe-kiera\" width=\"375\" height=\"563\" class=\"aligncenter size-full wp-image-10190\" srcset=\"https:\/\/crankymouse.com\/wp-content\/uploads\/2011\/11\/all-butter-pie-crust-recipe-kiera.jpg 375w, https:\/\/crankymouse.com\/wp-content\/uploads\/2011\/11\/all-butter-pie-crust-recipe-kiera-199x300.jpg 199w\" sizes=\"auto, (max-width: 375px) 100vw, 375px\" \/><\/p>\n<h3><font color=\"seagreen\">Measuring the flour.<\/font><\/h3>\n<p>The first step in making pie crust is the flour, and if you aren&#8217;t measuring your flour correctly, you&#8217;ll be getting less-than-ideal results in the final product. The most common mistake in measuring flour is to dig your measuring cup directly into the container and scooping out a big, ol&#8217; scoop. However, this packs the flour down and can mean you have too much flour in your dough.<br \/>\n<br clear=\"all\">Instead, scoop the flour with a spoon and add it to the measuring cup, then leveling with a flat edge once the cup is full. The other method of getting an accurate flour measurement is to weigh the flour on a kitchen scale. One cup of all-purpose flour should weigh 125 grams. Other flour varieties weigh different amounts, though. Cake flour, wheat flour, bleached all-purpose, wheat pastry flour, all have different gram measurements. A <a href=\"http:\/\/www.traditionaloven.com\/conversions_of_measures\/flour_volume_weight.html\" target=\"_blank\" rel=\"nofollow\">conversion chart<\/a> can help you figure out the flour type and volume conversion.<br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/crankymouse.com\/wp-content\/uploads\/2011\/11\/all-butter-pie-crust-recipe-flour.jpg\" alt=\"\" title=\"all-butter-pie-crust-recipe-flour\" width=\"550\" height=\"367\" class=\"aligncenter size-full wp-image-10189\" srcset=\"https:\/\/crankymouse.com\/wp-content\/uploads\/2011\/11\/all-butter-pie-crust-recipe-flour.jpg 550w, https:\/\/crankymouse.com\/wp-content\/uploads\/2011\/11\/all-butter-pie-crust-recipe-flour-300x200.jpg 300w\" sizes=\"auto, (max-width: 550px) 100vw, 550px\" \/><\/p>\n<h3><font color=\"seagreen\">Cold ingredients.<\/font><\/h3>\n<p>Pie crust is flaky because there are pieces, actual pieces of butter in it, rolled into thin, flat sheets that when baked create the flaky layers. You can imagine, then, that melted butter would not result in flaky layers.<br \/>\n<br clear=\"all\">Therefore, it&#8217;s important to keep the butter cold to prevent it from melting. To do this, it&#8217;s best to start with really cold butter chunks. Cut the butter into chunks and then store it in the freezer for a few minutes while you get the rest of your ingredients ready. Some people go as far as to chill the bowl and the flour as well. Couldn&#8217;t hurt, right?<br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/crankymouse.com\/wp-content\/uploads\/2011\/11\/all-butter-pie-crust-recipe-butter.jpg\" alt=\"\" title=\"all-butter-pie-crust-recipe-butter\" width=\"550\" height=\"410\" class=\"aligncenter size-full wp-image-10186\" srcset=\"https:\/\/crankymouse.com\/wp-content\/uploads\/2011\/11\/all-butter-pie-crust-recipe-butter.jpg 550w, https:\/\/crankymouse.com\/wp-content\/uploads\/2011\/11\/all-butter-pie-crust-recipe-butter-300x223.jpg 300w\" sizes=\"auto, (max-width: 550px) 100vw, 550px\" \/><\/p>\n<h3><font color=\"seagreen\">Butter chunks.<\/font><\/h3>\n<p>When mixing in the butter, use a long-tined fork or a <a href=\"http:\/\/www.amazon.com\/gp\/product\/B000QJE48O\/ref=as_li_ss_tl?ie=UTF8&#038;tag=fooformyfam-20&#038;linkCode=as2&#038;camp=217145&#038;creative=399369&#038;creativeASIN=B000QJE48O\" target=\"_blank\" rel=\"nofollow\">pastry blender<\/a>. A pastry blender is preferred because it makes cutting the butter up quick and easy, but I noticed recently that it&#8217;s near impossible to purchase one in stores if you don&#8217;t already have one. (I snapped a blade of mine off when it got stuck at the back of a drawer and needed to replace it.) If you get in a pickle, a fork works just as well.<br \/>\n<br clear=\"all\">You want to aim to get the butter into small bit, but don&#8217;t look for all of it to be tiny and flaky. Those chunks of butter are the pieces that will be rolled into thin layers in your dough. Butter chunks = flaky layers. Add in just enough icy cold water to get your dough to stick together. It should still look clumpy and not like a ball.<br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/crankymouse.com\/wp-content\/uploads\/2011\/11\/all-butter-pie-crust-recipe-crumb.jpg\" alt=\"\" title=\"all-butter-pie-crust-recipe-crumb\" width=\"550\" height=\"410\" class=\"aligncenter size-full wp-image-10187\" srcset=\"https:\/\/crankymouse.com\/wp-content\/uploads\/2011\/11\/all-butter-pie-crust-recipe-crumb.jpg 550w, https:\/\/crankymouse.com\/wp-content\/uploads\/2011\/11\/all-butter-pie-crust-recipe-crumb-300x223.jpg 300w\" sizes=\"auto, (max-width: 550px) 100vw, 550px\" \/><\/p>\n<h3><font color=\"seagreen\">Let it rest.<\/font><\/h3>\n<p>Use your hands to squish those clumps together and then form two equal discs. Putting the dough in disc shape gives you a head start on that circle you&#8217;re looking to roll it into after it rests.<br \/>\n<br clear=\"all\">Pack your dough package in the  refrigerator for at least an hour before you roll it out. This will help all those butter pieces to be nice and firm again, and it will give you time to prepare your pie filling. (You could also store it in the refrigerator for a few days or in the freezer for longer.)<br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/crankymouse.com\/wp-content\/uploads\/2011\/11\/all-butter-pie-crust-recipe-wrap-and-chill.jpg\" alt=\"\" title=\"all-butter-pie-crust-recipe-wrap and chill\" width=\"550\" height=\"410\" class=\"aligncenter size-full wp-image-10192\" srcset=\"https:\/\/crankymouse.com\/wp-content\/uploads\/2011\/11\/all-butter-pie-crust-recipe-wrap-and-chill.jpg 550w, https:\/\/crankymouse.com\/wp-content\/uploads\/2011\/11\/all-butter-pie-crust-recipe-wrap-and-chill-300x223.jpg 300w\" sizes=\"auto, (max-width: 550px) 100vw, 550px\" \/><br \/>\nThe only steps left are rolling out your pie crust and placing it ever so gently into your pie plate. Be sure to use as little flour as possible (you could even roll between two sheets of parchment), and work quickly so the butter doesn&#8217;t melt, which would do away with those flaky layers. Then bake and fill with whatever pie your heart desires.<br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/crankymouse.com\/wp-content\/uploads\/2011\/11\/all-butter-pie-crust-recipe-final.jpg\" alt=\"\" title=\"all-butter-pie-crust-recipe-final\" width=\"375\" height=\"563\" class=\"aligncenter size-full wp-image-10188\" srcset=\"https:\/\/crankymouse.com\/wp-content\/uploads\/2011\/11\/all-butter-pie-crust-recipe-final.jpg 375w, https:\/\/crankymouse.com\/wp-content\/uploads\/2011\/11\/all-butter-pie-crust-recipe-final-199x300.jpg 199w\" sizes=\"auto, (max-width: 375px) 100vw, 375px\" \/><\/p>\n<h3><font color=\"seagreen\">Pie, pie and more pie!<\/font><\/h3>\n<p>::<a href=\"https:\/\/crankymouse.com\/recipes\/apple-pie-cheesecake-gluten-free-girl-and-the-chef\" target=\"_blank\">Apple Pie Cheesecake<\/a> | Food for My Family<br \/>\n::<a href=\"https:\/\/crankymouse.com\/recipes\/fresh-strawberry-and-gingered-rhubarb-pie-for-a-pie-party\" target=\"_blank\">Fresh Strawberry and Gingered Rhubarb Pie<\/a> | Food for My Family<br \/>\n::<a href=\"http:\/\/www.goodlifeeats.com\/2011\/10\/deep-dish-apple-cranberry-crumb-pie.html\" target=\"_blank\">Cranberry Apple Deep Dish Pie<\/a> | goodLife {eats}<br \/>\n::<a href=\"http:\/\/www.sophistimom.com\/fresh-coconut-cream-pie\/\" target=\"_blank\">Fresh Coconut Cream Pie<\/a> | Sophistimom<br \/>\n::<a href=\"http:\/\/www.simplebites.net\/an-unprocessed-dessert-recipe-maple-pecan-pie\/\" target=\"_blank\">Maple Pecan Pie<\/a> | Simple Bites<br \/>\n::<a href=\"http:\/\/www.babble.com\/best-recipes\/dinner\/recipes-holiday-meal-make-ahead-prep\/?page=5\" target=\"_blank\">Pumpkin Pie with Cardamom Cream<\/a> | The Family Kitchen<br \/>\n::<a href=\"http:\/\/www.cheekykitchen.com\/2010\/04\/simple-berry-pie.html\" target=\"_blank\">Simple Berry Pie<\/a> | Cheeky Kitchen<br \/>\n<br clear=\"all\"><strong><em>Are you making pie this season? What kind of pie is your personal favorite?<\/strong><\/em><\/p>\n<div id=\"recipetitle\">\n<table width=\"100%\">\n<tr>\n<td>\n<h2><a href=\"https:\/\/crankymouse.com\/recipe-cards\/all-butter-pie-crust\" rel=\"bookmark\" target=\"_blank\" title=\"Open All-Butter Pie Crust in a print friendly window\">All-Butter Pie Crust<\/a><\/h2>\n<\/td>\n<td align=\"right\"><a href=\"https:\/\/crankymouse.com\/recipe-cards\/all-butter-pie-crust\" title=\"Click here to print this recipe card\">Print me!<\/a><\/td>\n<\/tr>\n<\/table>\n<\/div>\n<div id=\"recipebody\">\n2 1\/2 cups all-purpose flour<br \/>\n1 tablespoon sugar (omit for savory filling)<br \/>\n1 teaspoon salt<br \/>\n1 cup (2 sticks) very cold unsalted butter, cut into small pieces<br \/>\n4-6 tablespoons ice cold water<br \/>\n<br clear=\"all\">In a cold, large bowl, mix together flour, salt and sugar. Add in butter pieces and cut into the flour using a pastry blender or the tines of a fork until the crumbs range in size from small to pea-sized.<br \/>\n<br clear=\"all\">Sprinkle 2 tablespoons of water over the dough and fold in quickly. Continue folding in one tablespoon of water at a time until the flour and crumbs are just moistened and start sticking together in larger clumps. (Note: You may not use all of the water to achieve this.) Use your hands to pull the dough together and form two equal discs. Wrap in parchment or plastic wrap and let it rest in the refrigerator for at least an hour.<br \/>\n<br clear=\"all\">Roll the dough out on a lightly floured surface and transfer to your pie plate. Bake according to your recipe directions.<br \/>\n<br clear=\"all\"><br \/>\nMakes (2) 9&#8243; pie crusts.<br \/>\n<br clear=\"all\"><em>This recipe is a standard pate brisee recipe that can be found everywhere. <\/em><br \/>\n<center><font size=1>Copyright &copy; <a href=\"https:\/\/crankymouse.com\">Food for My Family<\/a>.<\/center><\/font>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>An easy, all-butter pie crust recipe to impress your friends and family with a flaky, homemade crust this holiday season or any season. Grab a shortening crust recipe from me over at TidyMom. I recently had the opportunity to make pie at J.M. Smucker&#8217;s in Ohio, (did you know they have both Pillsbury and the [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[22,636,10],"tags":[],"class_list":{"0":"post-10179","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-desserts","7":"category-pies","8":"category-recipes","9":"entry","10":"has-post-thumbnail"},"mv":{"thumbnail_id":null,"thumbnail_uri":null},"_links":{"self":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts\/10179","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/comments?post=10179"}],"version-history":[{"count":23,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts\/10179\/revisions"}],"predecessor-version":[{"id":10225,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts\/10179\/revisions\/10225"}],"wp:attachment":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/media?parent=10179"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/categories?post=10179"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/tags?post=10179"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}