Butter Crust

I have been biased against butter crust because it is difficult to work with, so I usually stick with shortening.  However, I got a wonderful gift - a marble rolling pin, which can be chilled prior to use, thereby making the dough easier to roll out. So I decided to give butter crust another shot because I think a more flavorful crust is preferable for bite size pies.  In taste tests like this one, butter crust wins the flavor contest.  Although, I think the methodology in this test is flawed because the crust was tasted alone, and crusts really should be taste tested with filling because pie is a marriage of flavors and textures, so no individual component should be judged alone.  Lawyerly enough for you? 

This is my tried-and-true pie crust but with 1 cup of butter rather than shortening.  In addition to the butter, you need 2 cups of flour, 1/4 teaspoon salt, 1/4 teaspoon baking powder, 1 egg and a touch of water.

Mix salt and baking powder into flour with a fork.

And add 2 cold sticks of unsalted butter.

Then cut the butter in with a pastry blender.  If you do not have a pastry blender, you can cut the butter into half-inch cubes and pulse the mixture in a food processor.  I find it is easiest to press the pastry blender against the back of the bowl in order to break up the butter.

It should form an uneven mixture that resembles a coarse meal.

Then break one egg into a measuring cup and add cold water until it reaches 3/4 of a cup (this took a bit more water than my shortening crust). Whisk and add to the flour mixture.

And mix gently with your hands until it forms a ball.  It doesn't have to look perfect; you can use the plastic wrap to help form it into a ball.

A trick I learned from Martha Stewart Living (god, I hate myself for saying that) is to flatten the dough slightly after you wrap it up because that will allow it to chill faster.  Clever, Martha, clever.

After it chills for at least 3 hours, generously flour your surface.  Very generously.

And roll out the dough.  This rolling pin is amazing because it's heavy, so it's very effective.  The key with butter crust is not to handle it too much with your hands and work quickly, so it will stay cold.  It is more pliable and seems to break less easily than shortening crust.  (I might be a butter crust convert.)

Butter Crust

2 cups flour

1/4 teaspoon salt

1/4 teaspoon baking powder

1 cup (2 sticks) unsalted butter

1 egg

about 1/4 cup of cold water

Mix flour, salt, and baking powder with a fork.  Break egg into a measuring cup.  Add water until it reaches 3/4 cup.  Whisk slightly, and pour over flour mixture.  Blend gently with your hands until it forms a ball.  Wrap in plastic wrap and refrigerate overnight.  If you want it to chill more quickly, flatten slightly and refrigerate for at least 3 hours.