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BUTTER PIE CRUST Butter makes a flavorful, flaky pie crust that is really easy to handle. Preparation time: 20 min Baking time: 8 min Yield: Pastry for 1 (2-crust) pie or 2 pie shells | 2 | | cups all-purpose flour | | 1/4 | | teaspoon salt | | 2/3 | | cup cold Butter | | 4 to 5 | | tablespoons cold water | Combine flour and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with 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 out 1 ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 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 pie recipe directions.
For 2-crust pie, roll out remaining ball of dough on lightly floured surface into 12-inch circle. Fold dough into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Cut 5 or 6 large slits in crust. Bake according to pie 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°F. for 8 to 10 minutes or until lightly browned. Nutrition Facts (1/8 of double crust): Calories: 250, Fat: 16g, Cholesterol: 40mg, Sodium: 230mg, Carbohydrates: 24g, Dietary Fiber: 0g, Protein: 3g
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MOM'S PIE CRUST Tender and flaky--the perfect crust for any pie. Preparation time: 15 min Chilling time: 1 hrs Yield: Pastry for 1 (2-crust) pie or 2 pie shells | 2 | | cups all-purpose flour | | 1/2 | | teaspoon salt | | 1/2 | | cup cold Butter | | 1/2 | | cup shortening | | 3 | | tablespoons cold water | | 1 | | egg, beaten | | 1 | | teaspoon apple cider vinegar or white vinegar | Combine flour and salt in large bowl; cut in butter and shortening until mixture resembles coarse crumbs.
Combine cold water, egg and vinegar in small bowl. Add egg mixture to flour mixture; mix, with fork, just until flour is moistened. Divide dough in half; shape each half into a ball. Flatten slightly; wrap each ball of dough in plastic food wrap. Refrigerate at least 1 hour.
For 1-crust pie, roll out 1 ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 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 pie recipe directions.
For 2-crust pie, roll out remaining ball of dough on lightly floured surface to 12-inch circle. Fold into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Cut 5 or 6 large slits in crust. Bake according to pie recipe directions.
For baked unfilled pie shell; prepare crust as directed above for 1-crust pie. Prick crust all over with fork before baking. Bake at 475°F for 10 to 12 minutes or until lightly browned. Nutrition Facts (1/8 of double crust): Calories: 340, Fat: 25g, Cholesterol: 55mg, Sodium: 240mg, Carbohydrates: 24g, Dietary Fiber: 0g, Protein: 4g
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