Butter pie crust
Butter pie crust
Ingredients/Components
- teaspoon salt - 1/4 item
- cup cold butter - 2/3 item
- cups of all-purpose flour - 2 item
- to 5 tablespoons cold water - 4 item
How to make butter pie crust:
Combine flour and salt in large bowl; cut in butter until mixture resembles coarse crumbs. Stir in enough water with a fork, just until flour is moistened.Divide dough in half; shape each half into ball. Flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate.
For 1 crust pie, roll 1 ball of dough on lightly floured surface into a 12-inch circle. Fold into quarters. Place dough into a 9-inch pie pan; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Fill and bake according to recipe directions.
For baked unfilled pie shell, prepare dough as directed above for 1 crust pie. Prick crust all over with fork before baking. Bake at 475 degrees for 8 to 10 minutes or until lightly browned.
Makes pastry for 1 (2-crust) pie or 2 pie shells.
Recipe categories: Desserts, Pie, Pies and tarts.
Rating:
Related ingredients:
pkg, can eagle brand sweetened condensed milk, unsalted butter, softened, + 2 tbsp, cups sugar, cup of sugar, chocolate wafers, finely crushed, pastry for 2-crust 9-inch pie, cup of graham cracker crumbs
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