afoodloverslife
Flaky All-Butter Crust
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2 sticks unsalted butter (225g). Cut into chunks. Freeze 20 minutes.
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Measure 2 3/4 C flour (325g). Using a scale super easy, less messy, more accurate.
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Add salt, sugar, frozen butter to flour & pulse several x to incorporate.
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Add 1/2 C ice water (120ml). Process until mixture comes together.
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Wrap dough in plastic wrap or Bees Wrap. Make a shape your pie will be. I’m doing a slab pie. Chill!
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Bake it up! The key to a light & flaky crust is to keep chilling the dough after each step.
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Please visit my profile for pie recipes! Enjoy!
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afoodloverslife
Sara Kennedy
Our Colorado garden to table recipe collection for simple & delicious food. Let’s collaborate!
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