I tried a butter recipe pie crust yesterday (for my chicken pot pie) because I never have shortening on hand when I need it, and I don't love the chemically taste of store bought crust. It was delicious. To distract you from my inattention to the blog right now, I am posting the recipe (from Land o' Lakes)
|2||cups all-purpose flour|
|2/3||cup cold LAND O LAKES® Butter|
|4 to 5||tablespoons cold water|
Combine flour and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.
Divide dough in half; shape each half into ball. Flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate.
For 1-crust pie, roll out 1 ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Fill and bake according to pie recipe directions.
For 2-crust pie, roll out remaining ball of dough on lightly floured surface into 12-inch circle. Fold dough into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Cut 5 or 6 large slits in crust. Bake according to pie recipe directions.