Buttery Pie Crust
Hirsheimer & Hamilton
This easy dough was created for these tasty blueberry hand pies, but you can use it for just about anything sweet requires a buttery crust.
Recipe information
Total Time
2 hours
Yield
1 crust (enough for 6 hand pies) Servings
Ingredients
1½ cups all-purpose flour
½ teaspoon sugar
¼ teaspoon kosher salt
½ cup (1 stick) chilled unsalted butter, cut into ½-inch pieces
Preparation
Pulse flour, sugar, and salt in a food proces-sor. Add butter; pulse until the texture of very coarse meal. Add 1/4 cup ice water; pulse, adding more water if dry, until dough comes together in clumps. Form into a square, wrap in plastic, and chill until firm, about 2 hours.
DO AHEAD: Crust can be made 3 days ahead. Keep chilled. Let stand at room temperature 15 minutes before rolling out.
Nutrition Per Serving
6 servings
1 serving contains: Calories (kcal) 230 Fat (g) 15 Saturated Fat (g) 9 Cholesterol (mg) 40 Carbohydrates (g) 22 Dietary Fiber (g) 0 Total Sugars (g) 1 Protein (g) 3 Sodium (mg) 80
