savory butter pie crust

savory butter pie crust makes one double-crust 9″ pie, two single-crust 9″ pies, or one deep-dish pie {original recipe by melissa slate}

  • 1 3/4 c all purpose unbleached flour
  • 3/4 c whole wheat or whole spelt flour
  • 1 t salt
  • 16 T/1 c/2 sticks unsalted butter, frozen and grated (yup, with a cheese grater!)
  • 1/4 c ice water (i like to use a 1/2 c measuring cup with a few ice cubes, topped with water)

in a food processor, fluff the flours with the salt. throw in the grated butter and pulse (in 2 second intervals for about 30-45 seconds) until it’s fine and crumbly. think damp sand. you should still be able to see the granules of butter, but you don’t want large chunks.

now, a tablespoon at a time, add the water, pulsing (for 2 seconds at a time) as you go. after you’ve added about 1/4 c stop adding water. pulse until the mixture starts to clump. you don’t want it to be dough yet, just clumping! if it hasn’t clumped after about 30 seconds of pulsing off and on, add another tablespoon of water. continue pulsing until the dough is mostly stuck together in a few loose & craggy clumps.

dump the clumped dough onto a floured surface (counter, pastry mat) and press/knead until it comes together into a ball. for two-crust pies or two single-crust pies, divide into two even balls. for deep dish, keep it all together. wrap with cling wrap and refrigerate for at least two hours. alternately, wrap extra tightly and freeze until you want to use it!

***for sweet crusts, you can add 1 tablespoon of sugar with the flours and salt. for a lighter crust, use entirely all purpose flour. easy peasy!


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