PIE CRUST WITH BUTTER AND EGG RECIPES

PERFECT PIE CRUST II RECIPE | ALLRECIPES

Perfect Pie Crust II Recipe | Allrecipes image

This crust melts in your mouth! Recipe can be cut in half.

Provided by Kira Hultsman

Categories Desserts Pies Pie Crusts Pastry Crusts

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4 single crusts

Number Of Ingredients 8

Ingredients

4 cups unbleached flour
¾ cup shortening
¾ cup unsalted butter
1 egg, beaten
2?½ teaspoons white sugar
1?¼ teaspoons salt
1 tablespoon lemon juice
½ cup ice water

Steps:

Place flour in a large bowl. Cut in shortening and butter until mixture is crumbly.
In a separate bowl, mix together egg, sugar, salt, and lemon juice. Make a well in the center of flour mixture. Pour in all of egg mixture and half of ice water. Stir gently with a fork, adding more water as needed, just until mixture forms a ball.
Turn dough onto a floured surface and cut into 4 equal portions. Knead each piece briefly and shape into a disc. Chill 1 hour before rolling out.

Nutrition Facts : Calories 292.1 calories, CarbohydrateContent 25.6 g, CholesterolContent 34.5 mg, FatContent 19.1 g, FiberContent 0.8 g, ProteinContent 4.6 g, SaturatedFatContent 8 g, SodiumContent 187.9 mg, SugarContent 0.8 g

BUTTER PIE CRUST RECIPE | LAND O’LAKES

Butter Pie Crust Recipe | Land O’Lakes image

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

Ingredients

2 cups all-purpose flour
1/4 teaspoon salt
2/3 cup cold Land O Lakes® Butter
4 to 5 tablespoons cold water

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

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