Butter Pie Crust

All Butter Crust for Sweet and Savory Pies

Yield: 1 serving
Community Recipe from

Ingredients

  • 2.5 cup(s) all-purpose flour
  • 1 cup(s) Unsalted Butter Cut into 1/2 cubes, very cold
  • 1 teaspoon(s) Salt
  • 1 teaspoon(s) Sugar
  • 6-8 tablespoon(s) Ice Water

Preparation

  1. 1 Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture has pea size pieces of butter. Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together. If you pinch some of the dough it should hold together. If the dough doesn't hold together, add a little more water and pulse again (too much water will make the crust tough).
  2. 2 Remove dough from machine and shape into two disks. Work the dough just enough to form the disks, do not over-knead. You should be able to see little bits of butter in the dough. Wrap each disk in plastic wrap and refrigerate at least 1 hour, and up to 2 days.

  3. 3 Remove one crust disk from the refrigerator. Let sit at room temperature for 5 minutes. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. C and add a few sprinkles of flour under the dough if needed. Carefully place onto a 9-inch pie plate.

  4. For a pre-baked crust follow all the steps above until you get to the point where it says to put in the filling. Note that you will need to make only a half recipe if you are only doing a bottom crust. Freeze the crust it for at least a half hour, until chilled. This is an important step in pre-baking. Otherwise the crust will slip down the sides.

  5. Preheat your oven to 350°F. When the pie crust is sufficiently chilled, line the pie crust with parchment paper, wax paper, or aluminum foil. Fill at least two-thirds full with pie weights - dry beans, rice, or stainless-steel pie weights. Bake with weights for 20 minutes. Remove from oven, cool a few minutes and carefully remove pie weights. Poke small holes in the bottom of the pie crust with a fork and return to oven (without the weights) and cook for an additional 10 minutes, until the crust is golden. Cool completely before filling. You may need to tent the edges of the pie with aluminum foil when you bake your pie, to keep the edges from getting too dried out and burnt.
November 2013

This recipe is a personal recipe added by Joutesgab and has not been tested or endorsed by MyRecipes.

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