GRATED BUTTER PIE CRUST RECIPES
BUTTER PIE CRUST RECIPE | LAND O’LAKES
Pie crust from scratch makes a pie extra special. This butter pie crust recipe makes a flavorful, flaky pie crust that bakes beautifully.
Provided by Land O'Lakes
Categories Crust Butter Savory Baking Dairy Pie Dessert
Total Time 0 minutes
Prep Time 20 minutes
Yield 1 double pie crust
Number Of Ingredients 4
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, FatContent 15 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 40 milligrams, SodiumContent 200 milligrams, CarbohydrateContent 24 grams, FiberContent 1 grams, SugarContent grams, ProteinContent 3 grams
BUTTER FLAKY PIE CRUST | ALLRECIPES
Butter makes this buttery flaky recipe the perfect crust for your pie!
Provided by Dana
Categories Desserts Pies Pie Crusts Pastry Crusts
Total Time 4 hours 15 minutes
Prep Time 15 minutes
Yield 1 single crust pie
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, CarbohydrateContent 14.9 g, CholesterolContent 30.5 mg, FatContent 11.7 g, FiberContent 0.5 g, ProteinContent 2.1 g, SaturatedFatContent 7.3 g, SodiumContent 155 mg, SugarContent 0.1 g
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BUTTER PIE CRUST RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
From foodnetwork.com
Reviews 3.9
Total Time 1 hours 30 minutes
Reviews 3.9
Total Time 1 hours 30 minutes
- 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.
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BUTTER FLAKY PIE CRUST | ALLRECIPES
Butter makes this buttery flaky recipe the perfect crust for your pie!
From allrecipes.com
Reviews 4.7
Total Time 4 hours 15 minutes
Category Desserts, Pies, Pie Crusts, Pastry Crusts
Calories 172.8 calories per serving
From allrecipes.com
Reviews 4.7
Total Time 4 hours 15 minutes
Category Desserts, Pies, Pie Crusts, Pastry Crusts
Calories 172.8 calories per serving
- 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.
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SECRETS TO FOOLPROOF ALL-BUTTER PIE CRUST | YUMMLY
If you’re looking for exceptional flavor in a homemade pie crust, it’s got to be all-butter. While an all-butter crust has a reputation for being tricky, this two-crust recipe has several tricks for achieving the ultimate flaky texture as well as great flavor. Start with frozen butter (plan at least 3 hours to freeze it solid) and grate it rather than cube it so you're less likely to overwork the dough. Use ice-cold water. Minimize handling by working quickly and gently folding the dough with a rubber spatula. For a pretty presentation, before baking you can brush the top and edges of a double-crust pie crust with an egg wash of 1 large egg yolk whisked together with 2 teaspoons whole milk. It’ll create a gorgeous golden hue sure to impress. The dough will keep in the refrigerator for up to 3 days and in the freezer for up to 3 months. The recipe is a Yummly original created by [Ashley Strickland Freeman](https://www.yummly.com/dish/author/Ashley-Strickland-Freeman).
From yummly.com
Total Time 40 minutes
Category Desserts
Calories 350 calories per serving
From yummly.com
Total Time 40 minutes
Category Desserts
Calories 350 calories per serving
- For a double-crust pie, arrange first dough disc in pie plate as directed in Step 6 and trim, but don’t crimp the edge; refrigerate. Roll second disc into a 10-inch circle, place on a large baking sheet, and refrigerate. Fill crust in pie plate as your pie recipe directs. Gently roll dough from baking sheet onto a rolling pin and then unroll over filled crust. Trim both edges of pastry to an even 1-inch overhang. Fold dough under so it’s even with the edge of the pie plate. Crimp edge as directed in step 5, and bake as your pie recipe directs.
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THE FLAKIEST ALL-BUTTER PIE CRUST | CLEOBUTTERA
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BUTTER PIE CRUST RECIPES
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