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Reduced-Butter Pie Pastry

http://www.eatingwell.com/recipes/reduced_butter_pie_pastry.html

From EatingWell:  Fall 2002

Let's face it: it's tough to make a great pie pastry without butter. However, it is possible to make a very fine pastry with a little less butter. The trick is first lubricating the flour with a little oil before adding the butter. By doing this, you can make a delicious, easy-to-roll pastry with 5 tablespoons butter instead of the more typical 8 tablespoons. This pastry works great for any fruit pie and for quiches as well. With the latter, you'll want to eliminate the sugar.

One 9-inch pie shell, for 12 servings | Active Time: 10 minutes | Total Time: 1 hour

Ingredients

Preparation

  1. Place flour, sugar and salt in a food processor; pulse to mix. With the machine running, add oil in a thin stream; stop the machine when all the oil has been added. Scatter butter over the dry ingredients. Pulse 6 or 7 times, breaking the butter into small bits. Sprinkle 4 tablespoons water over the mixture. Pulse again until the pastry starts to resemble damp, clumpy sand; don't over-process. Press some of the pastry between your fingers: it should hold together easily. If it doesn't, add a little more water.
  2. Transfer the dough to your work surface and gather it together in a ball. Knead twice to distribute the butter. Place the dough on a large sheet of plastic wrap and flatten into a 3/4-inch-thick disk; pinch the edge together if it cracks. Wrap in the plastic and refrigerate for 45 to 60 minutes before rolling.

Nutrition

Per serving : 127 Calories; 7 g Fat; 4 g Sat; 3 g Mono; 13 mg Cholesterol; 14 g Carbohydrates; 2 g Protein; 0 g Fiber; 49 mg Sodium; 17 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 1 1/2 fat