Electric Mixer Sweet Butter Pie Crust

"Easy to make with a cookie like taste- but not too sweet! Yields two 12-inch rounds, enough for one 9-inch double-crust pie."
 
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photo by ChefLee photo by ChefLee
photo by ChefLee
photo by ChefLee photo by ChefLee
photo by ChefLee photo by ChefLee
photo by Natures Cuisine photo by Natures Cuisine
Ready In:
10mins
Ingredients:
5
Serves:
6
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ingredients

  • 12 cup cold butter (1 stick)
  • 2 cups flour
  • 14 cup sugar
  • 14 teaspoon salt
  • 4 tablespoons ice water (this amount will vary)
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directions

  • Cut the butter into 1/2-inch cubes. Dump the flour, sugar, and salt into the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, if mixing the dough by hand). Mix for a second or two to blend the dry ingredients. Add the butter and then, running the mixer on low (or by hand with two knives or a pastry cutter), work the mixture until it's crumbly and the largest pieces of butter are no bigger than a pea (about 1/4 inch).
  • As the mixer turns on low sprinkle in cold water a tablespoon at a time. Try to sprinkle it evenly over the flour and butter. Continue mixing the dough as you slowly add water. The secret is to add just enough water until it just pulls together as a shaggy mass. If you add too much water it will cause the pastry to shrink into the pie pan and it won't look very pretty.
  • To roll out the dough for a double-crust pie -- Cut the dough in half and pat each piece into a thick flattened ball (see Shape and roll the dough). Lightly flour your work surface and tap one of the dough balls down with four or five taps of the rolling pan. Begin rolling from the center of your dough outward. Stop the pressure 1/4 inch from the edge of the dough. Lift the dough and turn by a quarter and repeat the rolling until the dough is at least 12 inches in diameter. Be sure to re-flour the work surface if your dough is sticking.
  • Using a pot lid or a circle of cardboard as a template, trim the dough to form a 12-inch round (this should give you a 11/2-inch margin all around your 9-inch pie pan). Fold the dough in half, slide the outspread fingers of both hands under the dough, and gently lift it and transfer it to the pie pan. Unfold and ease the dough round into the bottom of the pie pan without stretching it.
  • Roll out the other dough ball and cut a second 12-inch round to be used as the top crust.
  • The next secret is to freeze the completed shell completely before baking. This step also helps to minimize that shrinking pie shell effect.
  • Bake as directed for your pie recipe if using for a two crust pie.
  • If baking a pie shell for a premade pie filling:

  • Preheat your oven to 350°F When the pie crust is sufficiently chilled, line the pie crust with parchment paper, wax paper, or aluminum foil. Fill at least two-thirds full with pie weights - dry beans, rice, or stainless-steel pie weights.
  • Bake with weights for 20 minutes. Remove from oven, cool a few minutes and carefully remove pie weights. Poke small holes in the bottom of the pie crust with a fork and return to oven (without the weights) and cook for an additional 10 minutes, until the crust is golden.
  • Cool completely before filling. You may need to tent the edges of the pie with aluminum foil when you bake your pie, to keep the edges from getting too dried out and burnt.

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Reviews

  1. I have to give the recipe 5 stars, because this was my first time EVER making a pie crust!! And, though it didn't turn out perfectly, it was pretty darn good! I mixed it by hand and per the suggestion of a baker I know, I didn't use a rolling pin. Lessons learned: I didn't trim enough excess around my edges, so the edge of the crust was too thick. And I didn't roll out the crust enough, so it was pretty dense and thick (it was difficult since I used my hands). But it sure did taste good! The sweetness of the crust balanced out the sourness of the mulberry/rhubard filling.
     
  2. I followed this exactly, but my dough was so dry it was difficult to roll out, transfer, etc (too much flour even spooned into the measuring cup). I baked a pumpkin pie and ended up with soft crust on the underside and overcooked edges. I think it would be helpful to note some baking times/temps for a pie or two to help get this perfect. No complaints on the taste.
     
  3. This is really delicious!!! I had never put sugar into a pie crust and now I will always make dessert crusts with sugar!!!!! It was not too sweet just a nice flavor and a hint of sweet to the crust. Used this crust for recipe#249481 and it was just wonderful for that. I also had never mixed pie crust in a mixer. I actually used a food processor with dough attachment blade (that I had never used--it just sat around in my cabinet). I think I am old school on making pie crust, I like to channel my inner Laura Ingalls and think about prairie days when I make pie crust with my pastry blender and rolling pin. This was really fast as far as getting the butter incorporated in with the flour but I still had to get after it by hand and mix all the flour in that was on the edges of the mixer bowl. If I use the mixer again, I will use the regular blade because it is longer and maybe it will mix better. No matter how you get this crust mixed together, the flavor is terrific!!!!!!! I will definitely make this one again, thanks!!!!!!
     
  4. It was awesome! Easiest pie crust I've ever made and it was so sweet! I actually used wheat flour and natural sugar and it was just as great if anyone wanted to try that.
     
  5. So easy, I just threw it in my mixer and it came out perfect. It is so sweet that just cooked by itself tastes like a cookie.
     
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RECIPE SUBMITTED BY

<p>We own a small ranch located in Napa, California. We used to be considered odd because we grew most of our food and lived frugally. Now we are viewed as trendy- go figure!</p> <p>Anyway, we raise chickens for meat and eggs, have tons of fruits and vegetables and do it all without using pesticides or chemicals.</p> <p>We also cook almost everything we eat from scratch. It takes a lot longer, but ours is the house that everyone wants an invitation to dinner at.</p>
 
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