Phenotype C
Butter Pie Crust Phenotype C

1 cup all purpose flour or soy flour
1/2 teaspoon salt
1/2 teaspoon granulated fructose (causes crust to become golden brown)
1/4 teaspoon baking powder (makes more flaky)
5 tablespoons unsalted butter, frozen and cubed
3-5 tablespoons ice water
1/2 teaspoon fresh lemon juice (prevents gluten formation making crust less tough)


In a food processor mix all dry ingredients, then pulse in cubed butter. Do not over mix. The dough should resemble crumbles the size of green peas. The butter should still be nearly frozen when this step is completed. Add lemon juice to 3 tablespoons ice water, (use as little water as possible to keep crust flaky). Use additional water if necessary. Then form into a ball and refrigerate overnight. In the morning roll out on a pie muslin or between sheets of wax paper as thin as possible (reduces the starch in each serving). Flip dough into pie pan. Do not stretch. Dough will return to its rolled shape. Shape edge and cut extra. Will make one crust. A dessert with a top and bottom crust is usually too much starch for my kids, so I tend to make pies that only require one crust, and frequently we use the crust just for baking and the kids never eat it.