All-Butter Pie Crust

These recipes represent our family recipes from my Granny Patwell, my brother John Patwell, sisters Jane Petrie and Joanne Hawkins, my wife,Terri Patwell and myself, Jeff Patwell. The oldest dated recipes are from 1923. Enjoy reading the recipes.

2 ½ cups (300g) King Arthur Unbleached All-Purpose Flour or 2 ½ cups (283g) King Arthur Pastry Flour Blend

1 teaspoon table salt

2 tablespoons (18g) buttermilk powder, optional

16 tablespoons (227g) unsalted butter, cold*

¼ to ½ cup (57g to 113g) ice water

note: f you use salted butter, reduce the salt in the recipe to ½ teaspoon.

Directions at kingarthurbaking.com

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