Butter Pie Crust Recipes

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Butter Pie Crust image

Recipe From foodnetwork.com

Provided by Food Network Kitchen

Time 1h30m

Number Of Ingredients 5



Butter Pie Crust image

Butter Pie Crust

Recipe From epicurious.com

Categories     Food Processor     Dessert     Freeze/Chill     Christmas     Thanksgiving     Fall     Winter     Chill     Pastry     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 2 nine-inch deep-dish crusts

Number Of Ingredients 5



Butter Flaky Pie Crust image

Butter makes this buttery flaky recipe the perfect crust for your pie!

Recipe From allrecipes.com

Provided by Dana

Categories     Desserts     Pies     Pie Crusts     Pastry Crusts

Time 4h15m

Yield 8

Number Of Ingredients 4



Butter Pie Crust Dough image

Recipe From epicurious.com

Categories     Food Processor     Dessert     No-Cook     Chill     Bon Appétit

Yield Makes one 9-inch crust

Number Of Ingredients 5



Classic Butter Pie Pastry image

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

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield pastry for one 9-inch pie.

Number Of Ingredients 10



All-Butter Double Pie Crust image

A perfectly delicious, flaky homemade pie crust isn't out of reach. In fact, you don't even need a food processor to make this version by the Elsen sisters, who own the famed Four and Twenty Blackbirds pie shop in Brooklyn.

Recipe From foodnetwork.com

Provided by Four and Twenty Blackbirds

Categories     dessert

Time 9h

Yield 8 servings

Number Of Ingredients 7

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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 …

3.9/5 (149)
Calories 250 per serving
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  • 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.
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2020-08-01  · Remove the dish from the oven and carefully lift the corners to remove the foil and weights from the shell. Prick the crust across the bottom with a fork to keep it from bubbling …

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  • Pulse the butter, flour, and salt in a food processor until the mixture resembles coarse sand, with some small lumps of butter (no larger than pea-sized) remaining. This will probably take 15 to 20 (1-second) pulses.
  • Feed one tablespoon of ice water at a time through the feed tube of the food processor, pulsing 4 to 5 times after each addition. Stop adding water when the mixture begins to form large clumps and pulls away from sides of the food processor bowl.
  • Dump the mixture onto a work surface and push it together into a big lump using your hands. Evenly divide the dough in half. Quickly form the halves into two balls and flatten them into 4-inch disks. Place each disk in a plastic baggie or wrap it in plastic wrap, and refrigerate for at least an hour and up to 4 days. Remove the dough from the refrigerator 3 to 4 minutes ahead of time so that it just starts to soften and is easier to roll.
  • Lightly flour your work surface and rolling pin. Roll out the disk of dough from the center moving outward, turning it a quarter turn and repeating until the diameter of the whole crust is about 4 inches larger than the pie pan. If the edges of the crust start to split, pinch them together before continuing. Once the crust is rolled out, allow it to rest for 5 minutes.
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2021-07-30  · Directions. In a large bowl, whisk together the flour and salt. With a pastry cutter or your fingers, gradually work the butter into the flour until dime-sized pieces form. In a small bowl, combine the cold water and apple cider vinegar. Add the mixture 1 tablespoon at a time, mixing gently in between each addition.

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Total Time 1 hr 10 mins
Servings 2

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2018-10-25  · Use ice cold water. Fill a glass with 1 cup of water, add ice. You only need 1/2 cup of water in this butter pie crust recipe, but have a little extra just in case. Use cold butter. I keep some of my butter in the freezer and transfer it to the …
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2020-12-01  · Layer a sheet of parchment paper in the bottom and up the sides of the crust. Fill the crust with pie weights (or dry beans/rice/etc) and bake at 400°F for about 15-20 minutes. Remove the parchment and pie weights carefully, then …
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