Butter Pie Crust
Here's a butter pie crust recipe, using a food processor. It calls for grating a few tablespoons of the butter and freezing. Makes two 9" pie crusts.
20 Tbsp. unsalted butter
2 1/2 c. flour
1 tsp. salt
2 Tbsp. sugar
1/2 c. ice water
Grate 4 tbsp. of butter and place in the freezer. Cube the remaining 16 Tbsp. of butter. In a food processor, pulse together 1-1/2 c. flour, salt, and sugar. Add the cubed butter and pulse for about 40 seconds until it starts to come together slightly.
Use a spatula and break up the mix a little. Now add the grated butter and the remaining 1 c flour, and coat the butter with the flour using a spatula. Don't play with it much. Now sprinkle in 1/4 c. water and pulse for about 5 seconds. Sprinkle in the remaining water and pulse just until mixed.
Dump out onto plastic wrap and using the wrap, pull the dough into a ball. Divide evenly into two balls and press each into a disc.
Refrigerate 2 hours, or up to 2 days. You can freeze the wrapped discs for a month.
Let me know if you try it! I'm using ours for my all-fruit mincemeat pie.