Quick! There’s no time to waste!!
Watch this 2 minute video now before you make your Thanksgiving pies!!! I’ll save ya some time and effort…
If the video above didn’t work for you, click HERE to watch it on my YouTube page.
For an all butter pie crust recipe, click HERE. For a gluten free version, click HERE.
And for my Pumpkin (Cream Cheese) Pie recipe, click HERE.
What a creative and quotable reminder! Thank you.
I did it like that for many, many years–rolling it out with plastic or waxed paper. Sometimes I mixed it in the food processor and sometimes I cut the butter in with one of those wire thingies and mixed the rest with a spoon. Most of the time it turned out well but not always, and this frustrated me. THEN I happened to try Julia Child’s pate brisee recipe. Have you ever? You mix the whole thing With Your Hot Little Hands, including cutting in the fat and stirring in the ice water, and her instructions are to roll it out on the counter. I use part lard and part butter and it now comes out perfect every single time. Even the rolling out. I feel a sense of mastery.
I never knew you could shred up frozen butter in the Cuisinart. That’s a good idea.
I have! It’s always nice to have a go-to pastry recipe! And this rolling out between the paper thing has always worked well for me when I figured it out a couple years ago- it just made it much easier and a tremendous amount faster… Without the use of any bench flour and without any sticking of the dough to the counter or the rolling pin…then he easy transfer to the pie plate.. I have several different pastry recipes I use for different occasions but always use this method in making it- (including the shredded frozen butter part) works every time! Pastry is one of those magical things that when you do happen to get it to work… No matter the technique… You absolutely feel a sense of mastery!!! (I feel like I could host a party where everyone shared their pie technique and not one would be the same, but we would all swear it was the most affective. Ha! Whatever works right, ;-)) And I LOVE the part lard – part butter bit.. Yumm!!! Thanks so much!! 🙂