Reduced-Butter Pie Pastry

Reduced-Butter Pie Pastry

2 Reviews
From: EatingWell Magazine, 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.

Ingredients 12 servings

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  • 1⅔ cups all-purpose flour
  • 1½ tablespoons sugar
  • ¼ teaspoon salt
  • 2 tablespoons canola oil
  • 5 tablespoons cold unsalted butter, cut into ¼-inch pieces
  • 4-5 tablespoons ice-cold water


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  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 34-inch-thick disk; pinch the edge together if it cracks. Wrap in the plastic and refrigerate for 45 to 60 minutes before rolling.

Nutrition information

  • Per serving: 127 calories; 7 g fat(3 g sat); 0 g fiber; 14 g carbohydrates; 2 g protein; 0 mcg folate; 13 mg cholesterol; 2 g sugars; 148 IU vitamin A; 0 mg vitamin C; 4 mg calcium; 1 mg iron; 50 mg sodium; 19 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 1½ fat

Reviews 2

January 22, 2019
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By: Mark T Schark
I have made this pie crust several times and it gets the job done for both sweet and savory pies. I use a little vodka to lighten the dough too.
April 03, 2010
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By: EatingWell User
easy to make
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