Pure Butter Pie Crust

By Suesee50

Ingredients

• 2 1/2 cups all-purpose flour, preferably unbleached*
• 2 sticks butter, unsalted and very cold
• 1/4 cup buttermilk or ice cold water
• 1 teaspoon salt
• 1 teaspoon Imperial Sugar Extra Fine Granulated Sugar
• 1 teaspoon vanilla extract
• Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Details

Servings 9
Adapted from imperialsugar.com

Preparation

Step 1

DIRECTIONS

Method 1: Electric mixer

Place flour in a bowl of an electric mixer and place in freezer along with mixer’s paddle attachment for at least 20 minutes.

Cut butter quickly in small cubes and place in freezer for 15 minutes.

Combine buttermilk with salt, sugar and vanilla extract and place in refrigerator.

Remove cold flour bowl from the freezer and add butter. With paddle attachment mix mixture on medium speed until butter pieces become smaller than peas and mixture feels like coarse meal.

With machine mixing on low speed add buttermilk mixture very fast and mix just until dough forms. Do not over mix! Chill dough in refrigerator for at least one hour.

Place flour in a bowl of a food processor and place in freezer along with food processor’s blade attachment for at least 20 minutes.

Cut butter quickly in small cubes and place in the freezer for 15 minutes.

Combine buttermilk with salt, sugar and vanilla extract and place in refrigerator.

Remove cold flour bowl from freezer and add butter. With blade attachment mix mixture briefly until butter pieces become smaller than peas and mixture feels like coarse meal.

With machine running add buttermilk mixture very fast and mix just until dough forms. Do not over mix! the dough in refrigerator for at least one hour.