BUTTER FLAKY PIE CRUST
Butter makes this buttery flaky recipe the perfect crust for your pie!
Provided by Dana
Categories Desserts Pies Pie Crusts Pastry Crusts
Time 4h15m
Yield 8
Number Of Ingredients 4
Steps:
- In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
- Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
Nutrition Facts : Calories 172.8 calories, Carbohydrate 14.9 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 7.3 g, Sodium 155 mg, Sugar 0.1 g
BUTTER CRUNCH PIE CRUST
An easy pie crust made with pecans or walnuts. This is from a church cookbook submitted by a friend of my grandma's, Ida Mae.
Provided by Kaarin
Categories Dessert
Time 25m
Yield 1 pie
Number Of Ingredients 4
Steps:
- Mix flour, sugar and nuts.
- Cut in the butter with a pastry blender until the texture of coarse crumbs.
- Spread in a 9x13 pan.
- bake at 400 degrees for 15 minutes.
- Remove from oven and stir with a spoon.
- Reserve 3/4 cup of mixture for topping if desired and immediately press the remaining into a 9 inch pie plate.
- Cool.
Nutrition Facts : Calories 1852.7, Fat 132.5, SaturatedFat 61.9, Cholesterol 244, Sodium 677.7, Carbohydrate 156.5, Fiber 8.6, Sugar 55.5, Protein 18.9
OLD-FASHIONED BUTTER CRUNCH
Provided by Food Network
Time 1h
Number Of Ingredients 8
Steps:
- To make the butter crunch mixture, melt the butter in a saucepan. Remove from heat and stir in sugar, corn syrup, and water. Cook, stirring occasionally, until the mixture reaches 300 degrees on a candy thermometer. Remove from heat, stir in almonds, and pour out into prepared pan, spreading the mixture with the back of a spoon to fill the pan. Before the butter crunch hardens, but when it is firm enough to handle, turn it out onto a large parchment-covered cutting board and peel away the foil. Allow the butter crunch to cool completely. To finish the butter crunch, wipe the top surface of the candy with a damp paper towel to remove excess butter and allow to dry a few minutes. Have another cutting board or the back of a jelly-roll pan ready to turn the candy over onto. Use a small offset metal icing spatula to spread half the tempered chocolate quickly over the butter crunch. Scatter half the chopped almonds over the chocolate. Cover this finished surface with a piece of parchment paper or foil and place another cutting board or the back of a large jelly-roll pan. Remove top board and paper and quickly spread with remaining tempered chocolate and scatter on remaining almonds (it isn't necessary to wipe the second side because it wasn't against a buttered surface). Refrigerate for 20 minutes to set chocolate. Break the butter crunch into 2-inch pieces. Store candy in a tin or plastic container with a tight-fitting cover and keep at a cool room temperature for up to a week.
BUTTER CRUNCH COOKIES
I've given this recipe to more people than any other recipe I have. These cookies are so easy to make. Cornflakes and pecans give them their delightful crunch.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 8 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Combine the flour, cream of tartar, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in the cornflakes and pecans. , Roll into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 153 calories, Fat 9g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 171mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
BUTTER COOKIE CRUST
A rich buttery crust that's perfect for just about any sort of filling. It's perfect for cheesecakes. You may substitute chocolate cookie crumbs for a chocolate crust.
Provided by Nona
Categories Desserts Pies 100+ Pie Crust Recipes Crumb Crusts
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl combine the cookie crumbs, sugar, butter or margarine and cinnamon; mix until well blended. Press into a 9 inch pie plate.
- Bake in the preheated oven for 7 minutes. Cool.
Nutrition Facts : Calories 260.5 calories, Carbohydrate 30.4 g, Cholesterol 22.9 mg, Fat 15.2 g, Fiber 0.8 g, Protein 1.5 g, SaturatedFat 7.1 g, Sodium 164.6 mg, Sugar 6.3 g
BUTTER CRUNCH PUDDING
You'll need just four ingredients to make the sweet crumb topping for Butter Crunch Pudding. "I got the idea from my sister. It's actually a pie crust recipe," Kathy relates. "Without time to fuss, I put the crumbs on top of a cooked or instant pudding. Everybody loves it."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine flour, coconut and brown sugar; cut in butter until crumbly. Spread the crumb mixture on a 15x10x1-in. baking pan. Bake at 375° for 15 minutes, stirring once. Cool slightly. , Meanwhile, in a another large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; chill for 5 minutes. , Spoon half of the crumbs into each of four dessert bowls. Top with pudding and remaining crumb mixture.
Nutrition Facts : Calories 586 calories, Fat 31g fat (20g saturated fat), Cholesterol 78mg cholesterol, Sodium 617mg sodium, Carbohydrate 72g carbohydrate (42g sugars, Fiber 1g fiber), Protein 8g protein.
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