Today I fixed my Secret Pie Crust, that I absolutely love. I use very little salt, and instead I add cinnamon. I used salted butter, so not to worry, you still get plenty of salt in the mixture. So is that my secret? No, for sure it is not, but this makes my pie crust unique. The secret is frozen butter, it makes putting a pie crust together so easy, and you don’t have to worry about your butter warming up too fast, while trying to work with it. I’ll show you.
I used my Ninja to break up my 1 cup of butter, it does a very good job. I really love my ninja, one of my favorite kitchen tools.
Then I place the butter onto a paper plate, so I can reuse the bowl for the dough. This saves me from having to wash it twice. I don’t enjoy cleaning up, so the less dishes the better! Now put the butter back into the freezer, just to make sure it stays frozen. Yes I realize the butter is only going to be in the freezer for like a minute, but I still feel like this step is needed.
So I took the bowl with butter smeared on the sides, added the flour, dash of salt, and a teaspoon of cinnamon.
Then I took the butter out of the freezer, and placed it back into the bowl (now filled with flour, salt, and cinnamon).
I added 8 tablespoons of ice cold water. (I used the flour in this measuring cup, once again less dishes!)
It doesn’t look that pretty, but don’t worry about that. I put the lid on and pulsed the dough.
At this point I added more water. A total of 12 tablespoons.
The dough starts to form little balls, but I keep pulsing, because it’s just not quite there.
Notice the little bit bigger balls, I still continue to pulse.
It’s definitely coming together.
There we go, you can kind of see it through the butter smeared bowl coming all together. (I wish the butter knew it was not great for photos to do this.)
Yay, at this point I’m done pulsing, and the butter is still frozen!
I took it out of the bowl, and placed it onto some parchment paper. (Please try not to notice that I used waxed paper, it stuck to it…not good.)
Rolled everything together, and separated into two disks, then I wrapped them up in plastic wrap.
I placed them in the freezer while I was preparing the filling.
Look at that beautiful flouring of the surface. (I really enjoying writing in my flour, it can be a stress reliever.)
I unwrapped one of the disks of dough, placed it on the floured surface, and with a rolling pin, rolled it out to the size I needed. Notice how you can see the butter pieces and the specks of cinnamon in the dough. That is what I call success!
Tada! All done with your pie crust.