'This All Pie Dough / All Butter Pie Crust is the classic no-fail recipe, but super easy made in a food processor.This can go by many names: Shortcrust Pastry, or the French Pâte Brisée. This is the perfect no fail flaky pie crust recipe. Ingredients: 345g (2½ cups) all purpose flour 15 mL (1 Tbsp) sugar 3 mL (3/4 tsp) salt 240g (1 cup) chilled butter, cut into ½\" cubes 90 mL (6 Tbsp) approx. ice water Method: Cut up butter and put in the freezer. Add half the flour, sugar, and salt to a food processor and pulse to combine. Add the frozen butter and pulse to create what looks like peas coated in flour. Add the remaining flour and pulse a few more times. While pulsing, slowly drizzle in the cold water. Only add enough water for the dough to start coming together. You most likely won’t need all fo the water. Dump the crumbly dough out onto the counter, and carefully bring together with your hands. Divide in two, pat each half into a disk. Wrap and refrigerate at least one hour. Makes two 9 ½” Deep dish pie shells Music by Dyalla Swain https://soundcloud.com/dyallas #LeGourmetTV #GlenAndFriendsCooking #AllButterPieDough Check out the ‘Merch’ in our TeeSpring store- T-Shirts, Mugs and more: https://teespring.com/stores/glen-friends-cooking Glen & Friends Cooking,how to make pie crust,pie crust recipe from scratch,flaky pie crust,homemade pie crust,how to make pie crust with butter,how to make pie crust without shortening,All Butter Pie Crust How To Make And Roll,pie crust food processor,shortcrust pastry recipe,pate brisee recipe,best pie crust recipe,how to make a pie crust,perfect pie crust,pie crust from scratch,flaky pie crust recipe,how to make pie crust from scratch'
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