All-Butter Pie Crust

Klein swears by butter, versus other forms of fat, in his crusts for lighter, tastier results. Though many consider making their own crusts daunting, Klein insists, “This is three minutes in the Cuisinart.”

Double recipe for a top or lattice crust.

1 c. flour
1 tsp. salt
7 Tbsp. butter
3 Tbsp. ice water

In a food processor, briefly blend flour and salt. Cut cold butter into chunks and add to flour mixture. Pulse about a dozen times until the butter is pea sized or smaller. With machine running, add ice water. Let run until the mixture begins to form a ball. Take out dough, shape into a disk, and wrap in plastic wrap. Chill at least 1 hour.

recipes provided by Peter Klein, owner of Seedling orchard
www.midwesthomemag.com