'Remember when using butter to use it cold and pulse the food processor to get the butter and flour mixture down to pea sized. See more at: http://cook123.com/recipes/Pie-Crust.html TRANSCRIPT: I\'m going to cut the butter into small pieces. This is sweet or unsalted butter, one in the same. Make sure you get a very good quality butter because some of the butters that are lesser quality have a lot more moisture in them. So you want to make sure that you get a good quality butter. So we\'re going to cut the butter into small pieces and just add it into the food processor, one half pound of ice cold butter. Make sure that the butter is nice and chilled so that it does it melt in the food processor when you start to mix the pastry. We\'re going to put to the cover on and start to pulse. You want to just pulse it because you don\'t want to over mix it. So by just pulsing it, you have more control over the food processor. Now, you\'re just going to pulse it until the butter is about the size of a pea. So it\'s just about there. That looks pretty good, maybe just a couple more pulses. The reason we pulse in the butter is because we want to evenly distribute the butter with the flour before adding the water. Just a little bit at a time and just pulsing it in slowly so as to not over mix the pastry. And then I\'m going to add all the water in. I\'m just going to let the processor go until it comes into a ball. Now, if it\'s a little bit dry, you can always add just a touch more water. Best way is to just take ahold of it, and if it gathers into a ball like that, that\'s perfect. I\'m going to take it off of the food processor, and just bring it over to the counter. And just dump it right onto the counter. Now, if it was a little bit dry, you could add a little bit more water at this point. Make sure the water is nice and cold when you do it. And now, we\'re just going to bring it together. - See more at: http://cook123.com/recipes/Pie-Crust.html#sthash.GrdP2vqm.dpuf'
Tags: butter , Food processor , pie crust , homemade pie crust , mixing butter with pie crust , frasage
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