All-Butter Pie Crust

I know a lot of people buy prepackaged pie crusts for "convenience" sake, but I'm here to show you how easy it is to make your own less expensive and MUCH better tasting crust from scratch... and in less time than it takes to drive to the grocery store.  Plus you can make it way ahead of time.  I mean, talk about convenient!

The process here is so simple.  Just place flour, salt, and sugar in a large food processor (here’s mine) and give them a whirl.

Then add COLD unsalted butter and pulse, pulse, pulse...

Pulse until the butter pieces are the size of peas.  About 5-10 pulses.

Then turn the processor on and drizzle in ICE COLD water until the mixture starts to form clumps that will stick together when compressed.  CAUTION:  do not allow any ice to fall into the processor - doing so will result in gooey, sticky holes in your crust.

Note:  depending on how humid your climate is and how much moisture your flour contains, you may not need to use all the water.

This is exactly what the dough should look like.  

Shape dough into a flat disk (two if making the double crust recipe), wrap well in plastic wrap or place in a zip-top bag and chill for at least 1 hour (or up to 3 days) before rolling so the flour has time to hydrate properly (trust me, this step is important)..

Note:  if you're not going to use the dough within 3 days, freeze it for up to a month.  To thaw:  place wrapped dough in refrigerator overnight before rolling.  

Happy Baking!

Items used to make this recipe:

(affiliate links)

• food processor https://amzn.to/2I7dOGN

• pastry cloth https://amzn.to/2YOQcwf

• French tapered rolling pin https://amzn.to/3HAElbn

• ball bearing rolling pin https://amzn.to/2UfVqTb

• glass pie plate https://amzn.to/2HVTRTV

• ceramic pie plate https://amzn.to/2HWVsZD

• stoneware pie plate https://amzn.to/2TR6rpb

• half sheet pan https://amzn.to/3349816

• silicone silpat liner (this will keep the pie plate from sliding on the sheet pan) https://amzn.to/3J5JCYA

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Single all-Butter Pie Crust

makes one 9-inch crust

Printable Recipe

Ingredients

• 1 1/4 cups all purpose flour

• 8 tablespoons cold unsalted butter, cubed

• 1/2 teaspoon fine salt

• 1/2 teaspoon granulated sugar

• 3-4 tablespoons ice cold water

Double all-Butter Pie Crust

makes two 9-inch crusts

Printable Recipe

Ingredients

• 2 1/2 cups all purpose flour

• 16 tablespoons cold unsalted butter, cubed

• 1 teaspoon fine salt

• 1 teaspoon granulated sugar

• 6-8 tablespoons ice cold water

Directions

1. In the bowl of a food processor fitted with the metal chopping blade, place flour, salt, and sugar; pulse several times to combine.

2. Add cold cubed butter and pulse processor on and off until the butter pieces are the size of peas.

3. Turn the machine on and drizzle ice water slowly until small clumps of dough start to stick together. You'll know you've added enough water when the moistened clumps hold together in the palm of your hand when squeezed.

4. Transfer to plastic wrap or zip-top storage bag and press into a round disk shape (two if making the double crust recipe); chill for at least 1 hour or up to 3 days before rolling. Dough can also be frozen for up to a month.

Note

• To prebake pie shell (blind bake), Place pie dough in pie plate, crimp edges and chill in freezer for 20 minutes or the fridge for at least 30 minutes. Preheat oven to 375F. Crumple a piece of parchment paper that's large enough to fill the pie plate, including the sides. Fill the parchment with rice (sometimes I use I use beans, but beans can’t be cooked afterwards, however rice can). Place chilled pie crust on half sheet pan and place it on the center rack of preheated oven and bake for 30 minutes, then remove the parchment and rice and return to oven for 5 minutes. Cool completely before filling.

Roasted Acorn Squash Bread

Oh how my family loves sweet, delicious quick breads.  This time of year I usually make pumpkin bread, but just about any sweet winter squash can be substituted.  Today I'm using pureed acorn squash, but think about using other tasty varieties like butternut, buttercup, cushaw, delicata, hubbard, kabocha, and so on. 

I like to freeze the roasted, pureed squash in 1-cup portions so I can bake a fresh loaf whenever the mood strikes.  Also, baked loaves freeze beautifully when wrapped well in plastic followed by heavy-duty foil, being sure to seal very well.  Thaw, wrapped, in the fridge overnight.

To begin, we'll need to roast some squash.  For the bread shown in the photo, I used acorn squash, but just about any sweet winter squash variety can be used.

Cut the squash in half and scoop out the seeds (this tool works really well).  

We won't be needing the seeds today's recipe, but you can certainly roast them separately (like I did here).

Preheat the oven to 400F and place the squash cut side down on a half sheet pan.  Pierce the squash with the point of a sharp knife a few times so they don't explode in the oven.  

Roast uncovered for about 30 minutes until they look like this.  They'll be soft to the touch and the flesh will scoop out easily when they're cool enough to handle. 

They should be soft enough to give under pressure.  Don't be alarmed if the squash halves start to caramelize during the roasting process.  Extra flavor.  Cool and scoop the squash from the skins and puree it.  If I have a lot of squash to puree, I use my food processor (this is the one I have).  For a smaller amount, a hand-held immersion blender works well - I use this one).

Time to mix the dry ingredients for the bread.  Flour, salt, baking powder, baking soda, cinnamon, nutmeg, and cloves.

Whisk to combine.  Have you tried a flat whisk yet?  I have this one - changed my life. 

In a separate bowl, combine the rest of the ingredients.  Pureed squash, applesauce, sugar, and eggs.

Whisk to combine.

Now pour the wet ingredients into the dry and mix thoroughly.  I usually start out whisking, then switch to a silicone spatula. 

Spray a 9x5-inch loaf pan with Baker's Joy.... unless you want the corners of your bread to stick in the pan.  Another life changing product.  Just saying.

Pour the batter into the pan and bake for about an hour.  Remove from oven and rest for about 10-15 minutes before unmolding.  Cool completely on a rack before slicing with a serrated knife (my favorite brand).

Be sure to use a really good quality pan, like this one, for best results.  Your bread won't burn and your pan won't rust.  Commercial quality pays.  

Items used to make this recipe:

(affiliate links)

• professional loaf pan https://amzn.to/3Gy7ItC

• baker’s joy baking spray https://amzn.to/3B9i6qG

• flat whisk https://amzn.to/3GzHnv1

• ice cream scoop https://amzn.to/35U3JH9

• my favorite serrated knife https://amzn.to/3B36rJX

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Roasted Acorn Squash Bread

makes one 9x5-inch loaf

Printable Recipe

Ingredients

• 1 cup roasted acorn squash puree (see note below)

• 4 ounces applesauce

• 1 1/3 cup granulated sugar

• 2 large eggs

• 1 1/2 cup all purpose flour

• 1/4 teaspoon freshly ground nutmeg (or double if using dried)

• 1/2 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/2 teaspoon fine salt

• 1/2 teaspoon ground cloves

• 1/2 teaspoon ground cinnamon

Directions

1. Preheat oven to 350F, coat a 9x5-inch metal loaf pan with baking spray, and place oven rack in lower center position.

2. In a medium mixing bowl, whisk together the pureed squash, applesauce, sugar, and eggs; set aside.

3. In a large mixing bowl, whisk together flour, nutmeg, baking soda, baking powder, salt, cloves, and cinnamon.

4. Pour squash mixture into flour mixture and whisk until no dry lumps remain.

5. Spread batter evenly in prepared loaf pan and bake for 50-60 minutes or until a wooden skewer inserted in the center (and all the way down to the bottom of the pan) comes out clean.

6. Remove bread from oven and rest for 10- 15 minutes before unmolding.

7. Allow bread to cool completely on a rack before slicing.

Notes

• To roast squash, preheat oven to 400F. Cut squash in half, scoop out and remove seeds. Place halves, cut side down, on half sheet pan. Pierce skin with knife in several places. Bake for about 30 minutes or until the outer skin softens and gives under pressure. When cool enough to handle, scoop flesh from skins and use a food processor to puree (you can skip this step if your squash doesn't have a stringy texture).

• Freeze the roasted, pureed squash in 1-cup portions so you can bake a fresh loaf whenever the mood strikes.

• Baked loaves freeze beautifully when vacuum sealed or wrapped well in plastic followed by heavy-duty foil, being sure to seal very well. Thaw overnight in the fridge before unwrapping.