Yield: Yields two 12-inch rounds, enough for one 9-inch double-crust pie.
An all-butter dough and a light touch give you the flakiest crust that’s perfectly balanced with its filling.
Want more pie? Watch video demonstrations of how to crimp pie crust, how to make a decorative crust, and how to make three classic Thanksgiving pies: single-crust pumpkin and pecan pies, and a double-crust apple pie.
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The butter should remain cold and firm. To test it, pick up some butter and pinch it between the thumbs and forefingers of both hands to form a little cube. If the butter holds together as a cube and your fingers are not greasy, then the butter is still cold enough. If your fingers look greasy, put the bowl in the refrigerator for 15 minutes to firm up the butter before adding the water.
I made this recipe many years ago and this has become my standard pie crust. It is delicious and makes it a struggle decide which is more delicious the pie or the crust. Thanks Fine Cooking!!
I guess there is such a thing as too buttery...My usual crust ratio is 6 oz fat to 9 oz flour, using 4 oz butter and 2 oz shortening or lard. This crust was easy enough to handle but the final result was so tender (as opposed to flaky) and buttery it seemed more like a cobbler or a pressed shortbread crust and the butter flavor overwhelmed the fruit. Maybe the disappointing texture had something to do with the fact that I'm baking at a moderately high altitude, but I think I'll stick to my tried and true formula.
My Mr is super picky about pie crusts and he pronounced this one was exceptional! I'll be using this one from here on out. Thanks so much!
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