Butter Pie Crust
All butter pairs perfectly with our Granor pastry flour giving you speckles of wheat and the richness of sweet cream butter. This makes enough dough for 1 9" double crust or 2 9" single crust pies.
Ingredients
1/2 lb | 225g unsalted butter
1 tbsp | 10 g apple cider vinegar
1/2 cup | 120g cold water
2 1/2 cup | 350g Granor Pastry Flour
1 1/2 tsp | 7g salt
2 tsp | 7g sugar
Method
- Cut the butter into cubes and keep very cold
- Combine the vinegar and water and store in the fridge
- Combine the flour, salt and sugar in a large bowl
- Add the butter and using a pastry cutter or your hands rub in until the size of pea meal
- Add 80% of the water and vinegar mixture and bring the dough together adding more water a tablespoon at a time until the dough just holds together when squeezed into a ball
- Turn the dough out onto a table and knead into a smooth dough with streaks of butter still visible
- Divide the dough in half and gently form into balls. Slightly flatten and then wrap and chill for at least 30 minutes
- After chilling, roll dough on a floured surface into a 14 inch wide circle that is about 1/8 inch thick
