CLASSIC BUTTER PIE PASTRY
This all-butter pastry makes a flavorful, flaky pie crust. It is easy to handle and bakes to be golden brown and beautiful-just like Mom's! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 10m
Yield pastry for one 9-inch pie.
Number Of Ingredients 10
Steps:
- Combine flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed., Shape dough into a disk for a single-crust pie; for a double-crust pie, divide dough in 2 with 1 piece slightly larger than the other. Shape into 2 disks. Wrap and refrigerate 1 hour or overnight., On a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. , For a single-crust pie: Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill or bake according to recipe directions., For a double-crust pie: Add filling to pie. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake according to recipe directions.
Nutrition Facts : Calories 173 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 165mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.
BUTTER PIE CRUST
Steps:
- Combine flour and salt in 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.
- 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.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.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, 8-10 minutes or until lightly browned.
Nutrition Facts : Calories 250 calories, Fat 15 grams, SaturatedFat grams, Transfat grams, Cholesterol 40 milligrams, Sodium 200 milligrams, Carbohydrate 24 grams, Fiber 1 grams, Sugar grams, Protein 3 grams
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
BUTTER PIE CRUST
Provided by Food Network Kitchen
Time 1h30m
Number Of Ingredients 5
Steps:
- Pulse the flour, salt and sugar in a food processor. Add about one-third of the butter; process until the butter is combined. Pulse in the remaining butter in 5 or 6 pulses to form coarse crumbs. Add the vinegar; pulse quickly a few times while adding 1/3 cup ice water. Squeeze some dough between your fingers. It should just hold its shape; if it's still crumbly, quickly pulse in more ice water by the tablespoonful. (Do not overwork the dough.)
- Turn the dough out onto a large piece of plastic wrap. Wrap the dough, then press and flatten into a thin round. Refrigerate 1 hour.
- Roll out the dough into an 11-to-12-inch round, about 1/8 inch thick, on a lightly floured surface. Center over a 9-inch pie plate. Fold in the edges and crimp as desired. Refrigerate at least 30 minutes before using.
BUTTERY CRUNCH CRUST
This tasty crust can be made for any type of custard or cream pie. In fact, it goes well with anything. It can be made with coconut or chopped nuts. Pecans or walnuts work best. Delicious! A special treat!
Provided by sal
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 25m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a medium bowl, mix together pecans, sugar, and flour. Stir in melted butter or margarine. Reserve 1/2 of the mixture for topping the pie, then press the rest evenly into a 9 inch pie pan.
- Bake in preheated oven for 12 to 15 minutes, until golden brown. Allow crust to cool before filling.
Nutrition Facts : Calories 222.9 calories, Carbohydrate 17.3 g, Cholesterol 30.5 mg, Fat 16.6 g, Fiber 1.1 g, Protein 2.4 g, SaturatedFat 7.7 g, Sodium 83.3 mg, Sugar 4.7 g
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 CRUST!
This crust is awesome! It is absolutely Foolproof, versatile and the perfect solution for any filling that needs a "Ready" crust.
Provided by Koechin Chef
Categories Pie
Time 25m
Yield 1 Pie shell
Number Of Ingredients 4
Steps:
- Heat oven to 400°F.
- Combine all ingredients with hands. Spread on sheet pan. Bake for 15 minute Remove from oven and immediately press onto the bottom and up the sides of a 9-inch pie pan.
- Cool and fill.
- PS:* you may use Coconut instead of nuts, or a mixture of both! :-).
Nutrition Facts : Calories 1883, Fat 128.5, SaturatedFat 63.2, Cholesterol 244, Sodium 1136, Carbohydrate 166.3, Fiber 9.5, Sugar 56.5, Protein 25.7
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