RecipesJanuary 18, 2018
(Yield 4 shells)
- 13oz Butter
- 1/4 Tsp Salt
- 1.5 oz Granulated Sugar
- 4 oz Whole Milk
- 1 lb All-Purpose Flour
- Allow butter and milk to sit out at room temp for 1 hour prior.
- On a mixer, with a paddle attachment beat butter and salt on slow/medium speed until smooth and no more lumps remain.
- With the mixer running at slow speed, add milk in four increments, one ounce at a time until each addition is absorbed and the mixture is creamy.
- Add sugar and mix briefly to combine.
- Add flour and mix slowly, stopping to scrape down the sides, mix just until combined.
- Scrape the dough out of the bowl onto a workbench or board gently form dough into a log and divide into 4 pieces, each piece should weigh 7.5 ounces.
- Form each piece into a flat patty and refrigerate for at least 1 hour.
- Remove pie dough from refrigerator and allow to sit at room temp for 5 minutes.
- Using a little all-purpose flour and a rolling pin, roll pie shell from the center out while rotating a quarter turn each time until a pretty even circle has formed and the dough is about 1/4 inch thick, brush any excess flour off of dough and place over a 9-inch aluminum pie tin, press center down onto the tin.
- Bring edges up to form the crust while pressing down onto the edge of the pie tin.
- Use a crimper to pinch the edges to form a crimped edge, dip crimper in flour in between crimps to avoid sticking.
- At this point, pie shells can be wrapped in plastic and frozen.