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Jim Coleman Recipes

Simple Flaky Butter Crust

The Ingredients you will need are:

1/2 Teaspoon of Salt
1/3 Teaspoon of Cold Water
1/2 Pound of Cold, Unsalted Butter, Cut into 1/2-Inch Cubes
2 Cups of All-Purpose Flour
21/2 Cups of Raw Rice, Dried Beans or Pie Weights

Dissolve the salt in the water and refrigerate. Place the butter and flour in a mixer bowl. Chill the bowl, ingredients and paddle blade for the mixer in the freezer for at least 30 minutes.

Using the paddle blade and the slowest mixer speed, cut the butter into the flour until it resembles flakes of oatmeal. With the mixer running, slowly pour in the cold, salted water and mix until the dough forms a ball.

Divide the dough into three equal amounts. Shape each into a disk 6 to 8 inches in diameter and 3/4 of an inch thick. Wrap the disks in plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 375(. Remove one dough disk from the refrigerator and roll it out into an 11-inch circle. Place the dough in a 9-inch pie pan and press well into the pan. Lift the edges, fold under slightly and press down so that the edges are slightly thicker. Place a piece of parchment paper over the crust and fill the crust with rice, pressing it down and out to the sides. Return the crust to the refrigerator while rolling out the next disk, and repeat the process with all four pieces.

Remove the cold crusts from the refrigerator and bake until they are lightly browned, about 20 minutes. Remove the rice and press the paper liner to force the crust down into the pan, then remove the paper. Prick each crust several times with a fork, and bake 5 to 10 minutes longer.

©2005 WHYY