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Butter Piecrust
Three Ways!

Ingredients:
Makes 1 (9-inch) piecrust

2 c. all-purpose flour
2 T. powdered sugar
1 teaspoon salt
3/4 c. cold butter, cut into 1/2-inch pieces
1 t. vinegar
5 to 6 T. ice water

Instructions:
In medium bowl, stir together flour, sugar and salt.

Using pastry blender, cut butter cubes into flour mixture until pieces are pea-size.

Sprinkle vinegar over flour mixture, tossing with fork.

Sprinkle water, 1 tablespoon at a time, over flour mixture, tossing with fork each time until dough is moistened and crumbly.

Continue recipe with specific piecrust directions below.

Press-In Crust
Press crumbs firmly on bottom and up sides of 9-inch pie plate.

Rustic Crust
Gather dough into ball, flatten into disk, wrap in plastic wrap and refrigerate at least 4 hours.

Roll dough into 12-inch circle; place on ungreased baking sheet.

Place filling in center of crust. Bring pastry up and 2 to 3 inches over filling, overlap or pleat and gather folds in dough; gently press together where necessary.

Fancy Crust
Gather dough into ball, flatten into disk, wrap in plastic wrap and refrigerate at least 4 hours. Roll dough into 12-inch circle. Gently fold crust into quarters, center over 9-inch pie plate and unfold. Ease crust into plate. Trim pastry, leaving 1-inch overhang beyond plate edge. Fold crust edge under and crimp or flute edge using fork or fingers.

Published in the November, 2005 issue of Marketplace.

10/19/2005