Recipe: Melissa Clark's Basic Piecrust

Friday, October 11, 2013

Time: 15 minutes, plus 4 hours chilling time


1 1/4 cup all-purpose flour

1/4 teaspoon salt

10 tablespoons unsalted European-style butter, such as Plusgras, chilled, and cut into 1/2-inch pieces

2 to 5 tablespoons ice water


In a food processor, briefly pulse together the flour and salt. Add the butter and pulse until the mixture forms pea-size pieces (3 to 5 1-second pulses). Add the ice water, 1 tablespoon and a time, and pulse until the mixture is just moist enough to hold together. Form the crust into a ball, wrap with plastic, and flatten into a disc. Refrigerate at least 4 hours before rolling out and baking.


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Comments [4]

This crust recipe is a WINNER!!! I cannot recommend it enough. Seriously.

Nov. 29 2013 11:56 AM

Sandra from West Point - the European butter has a different fat content and will give you superior results. Regular butter is probably ok, but might not give you a stellar crust.

In the past, I have used lard in my pie crust, and it was great, except I would have to seek out lard, and then have leftover lard that would end up in the trash. So I gave that up.

After that, and for a long time now, I have used a combo of butter-flavored Crisco and regular butter, because the different fats resulted in the desired tenderness and flakiness you want in pie crust.

But again, I end up having leftover Crisco, and I want to steer away from trans fats. This year, I am trying Melissa Clark's recipe, definitely using European butter, and hoping for delicious, flaky crust.

Nov. 26 2013 09:10 AM
Sandra from West Point, NY

Can I use regular butter, or must I use European-style butter?

Nov. 24 2013 10:56 AM
robert dailey

A great show. I really like using pumpkin in savory dishes. I make ravioli
with pumpkin and fresh sage, white wine and butter. Stuff a whole acorn squash for each diner Greek or Italian.
Also to get away from apples. I live near Warwick, NY. Try pear pie with fresh ginger and vanilla.

Oct. 12 2013 12:01 AM

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