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
Free Forum Hosting
Important Announcement
Prev Discussion
Prev Message
