Buttery Pie Crust Recipe - Cooking Index
Buttery Pie Crust Recipe - Cooking Index
This deliciously tender, buttery crust calls for white (bleached) all-purpose flour; it absorbs less water then unbleached flour, so the crust will be more tender. The extra buttery flavor comes from browning the butter. You can easily make this crust ahead of time and refrigerate or freeze it for later use.
Courses: Pies| 1 tablespoon | 15ml | Unsalted butter |
| 1 1/4 cups | 78g / 2.8oz | White all-purpose flour |
| 1/4 teaspoon | 1.3ml | Salt |
| 1 | Cinnamon | |
| 1/4 cup | 59ml | Canola oil |
| 1 tablespoon | 15ml | Apple juice or cider - (to 2) |
In a small saucepan over low heat, melt the butter and continue cooking, stirring gently, until golden brown and fragrant, 3 to 4 minutes (do not allow to burn). Let cool slightly.
In a medium bowl, whisk together the flour, salt, and cinnamon.
In a small bowl or measuring cup, combine the melted butter with the oil; with a fork, gently stir into the flour mixture until evenly combined. Add the apple juice, 1 tablespoon at a time, just until the dough begins to hold together. Gather the dough into a ball and flatten to a disk.
Roll out the dough between 2 sheets of plastic wrap to form a 13-inch circle. Transfer to an 8-inch pie plate, pressing to form a rim; flute the rim, if desired. Use as directed in recipes. (The unbaked crust can be wrapped in plastic and refrigerated for up to 2 days, or frozen up to 1 month.)
This recipe yields 8 servings. Serving size: 1/8 recipe.
Exchanges Per Serving: 1 Starch, 1 1/2 Fat.
Nutrition Facts: Calories 148; Calories from Fat 78; Fat 9g; Saturated Fat 1g; Cholesterol 4mg; Sodium 73mg; Dietary Fiber 0g; Sugars 1g; Protein 2g.
Source:
American Diabetes Association at http://www.diabetes.org
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