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Mar 10, 2010 07:25 AM

Attention Buttertart

Pikawicca says you need this:

For 1 crust, double for 2

1 1/2 C. a-p flour
1/4 tsp. salt, I use less
1/8th tsp, baking powder
1 stick cold unsalted butter cut into Tbs. slices
3 Tbs. ice water

Put flour, baking powder and salt in work bowl of a food processor fitted with the steel knife. Whizz it a few times. Add butter and pulse until combined. Add water by the Tbs. pulsing. After the third Tbs. let it run until it forms a ball on the blade. Remove from processor and flatten into a disc. wrap in wax paper, Saran or what ever and refrigerate for at least an hour. Then roll out and put into your pie dish. If Blind baking prick well and refrigerate until well chilled before baking. This helps prevent it from shrinking.

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  1. Thank you thank you thank you Candy, I have no idea how I missed this posting - and thanks to Caitlin McGrath for pointing me to it. This recipe worked best of any I've tried, including the CI vodka crust. Thanks to Pikawicca too!

    4 Replies
    1. re: buttertart

      You are quite welcome. I love that recipe, I find it is one of the easiest pie crusts to handle, very plastic and not prone to tearing. I am using it next weekend to make individual Blood Orange Tartlets.

      1. re: Candy

        That's what I liked about it too, it rolled out like a dream. Tastes good too. Thanks again!

        1. re: buttertart

          This is almost exactly what I use......but I sometimes use buttermilk or part for cold water. It becomes more tender.

          1. re: celeryroot

            That's a great idea, buttermilk improves just about everything.