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I will admit that an all butter crust was my nemesis for many years. Tried and gave up many times. I finally ran across this recipe and was finally successful and want to clearly credit. The recipe was not much different than other recipes that I had tried in relation to ingredients and measurements. What made the difference was the way that the ingredients were put together using a food processor. I no longer use a food processor, but work the dough manually to create the same texture as the food processor method. Both approaches are given in the instruction section.
All Butter Crust
- 1 1/2 cups flour
- 1 tbsp sugar
- 1/2 tsp salt
- 1 1/2 sticks unsalted butter cut into 1/4 inch pats
- 3 tbsp cold water
- 2 1/2 cups flour
- 2 tbsp sugar
- 1 tsp salt
- 2 1/2 sticks unsalted butter cut into 1/4 inch pats
- 6 tbsp cold water
Food Processor Method
- Combine two thirds of flour with sugar and salt in bowl of food processor and pulse twice to incorporate.
- Spread butter chunks evenly on surface. Pulse until no dry flour remains, about 25 short pulses.
- Sprinkle remaining flour and pulse 5 more pulses.
- Transfer dough to a large bowl
- Sprinkle with water. Use a rubber spatula to fold and press dough together until it comes together into a ball. You can also use your hands to press the dough into a ball.
- For double crust, divide dough by 2/3 and 1/3 and shape into balls. Form each ball into a 6 inch disk, wrap tightly and refrigerate for at least two hours before rolling and baking
- Combine flour, sugar and salt together in a large bowl.
- Cut in butter with pastry cutter.
- Sprinkle dough with water and then press dough into a ball with your hands.
- For double crust, divide dough by 2/3 and 1/3 and shape into balls . Form each ball into a 6 inch disk, wrap tightly and refrigerate for at least two hours before rolling and baking.