All-butter Pie Crust
Tara's Notes
This is the only recipe I use for pie crusts. Noted on: 3/5/2012
Ingredients
Method
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In a food processor, briefly pulse together the flour and salt. Add butter and pulse until mixture forms chickpea-size pieces (3 to 5 one-second pulses). Add ice water 1 tablespoon at a time and pulse until mixture is just moist enough to hold together.
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Form dough into a ball, wrap with plastic and flatten into a disk. Refrigerate at least 1 hour before rolling out and baking.
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To pre-bake the crust: Preheat oven to 375ºF. On a lightly floured surface, roll out pie crust to a 12-inch circle. Transfer crust to a 9-inch pie plate. Fold over any excess dough, then crimp edges. Prick crust all over with a fork. If you have time, freeze crust for 15 to 30 minutes; otherwise skip this step. Cover pie with aluminum foil and fill with pie weights (you can use pennies, rice or dried beans for this). Bake for 15 minutes; remove foil and weights and bake until pale golden, 5 to 7 minutes more. Cool on rack until needed.
Cook's Notes
Yield
Makes 1 crust for a 9-inch tart or pie
Variations
Experiment with textures and flavors by substituting 3 to 4 tablespoons, lard, duck fat or an unsweetened nut butter, such as hazelnut butter, almond butter or mixed nut butter, for 3 to 4 tablespoons regular butter. All should be well chilled before using.
I always use rendered leaf lard for some of the butter (if I have some), it makes the best pie crust ever.
Ingredient Notes
Leaf lard can be purchased on line. Get rendered lard and save yourself a step. If the lard isn't rendered it is an easy enough process: Grind or finely chop the fat and place it in a pot with water to just cover. Bring to a boil, turn down the heat and simmer until all the water has cooked off and the bits remaining in the pot are a golden brown. Be patient, this takes some time. Rendered duck fat is available online at dartagnan.com