All-Butter Pie Crust - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Nicole Perry
Once you try this simple pie crust recipe, you'll wonder how you ever felt intimidated by baking pastry.
Ingredients
- 2 1/2 c. all-purpose flour
- 1 tbsp. granulated sugar
- 1 tsp. kosher salt
- 2 stick unsalted butter
- 1/2 c. very cold water
Instructions
- To Make by Hand: Whisk together the flour, sugar and salt in a large mixing bowl.
- Add the cubed butter to the flour mixture, and cut in using a pastry cutter (rubbing it in with your fingertips also works in a pinch). Keep working the butter into the dough until the largest pieces of butter are in between the diameter of a dime and a nickel.
- Scrape off any residual butter-flour mixture from the pastry cutter, and drizzle in the water. Gently work the water into the dough with a rubber spatula or a wooden spoon until it becomes a shaggy, but relatively cohesive mass. Give the dough a few kneads with your hands (less than 10) so that it forms a rough ball.
- Divide the dough ball into two, and flatten each half into a rough disk. Wrap each disk in plastic wrap, and chill for at minimum 1 hour (this time increment allows for the water to fully hydrate the dough, making for a more cohesive product that's easier to roll out).
- To Make in a Food Processor: In the bowl of a food processor, combine flour, sugar, and salt; pulse to combine. Add butter, and pulse until the mixture resembles coarse crumbs, with some larger pieces remaining, about 10 seconds.
- With the machine running, add about half of the water through the feed tube in a slow, steady stream; stop when the dough holds together without turning wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.
- Divide the dough ball into two, and flatten each half into a rough disk. Wrap each disk in plastic wrap, and chill for at minimum 1 hour (this time increment allows for the water to fully hydrate the dough, making for a more cohesive product that's easier to roll out).
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