Butter Pie Crust Recipes

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BUTTER PIE CRUST

Provided by Food Network Kitchen

Time 1h30m

Number Of Ingredients 5



Butter Pie Crust image

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.

1 3/4 cups all-purpose flour, plus more for dusting
1/2 teaspoon salt
2 tablespoons sugar
12 tablespoons (1 1/2 sticks) unsalted butter, diced and chilled
4 teaspoons apple cider vinegar or white vinegar

BUTTER PIE CRUST

Butter Pie Crust

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 Pie Crust image

Steps:

  • Mix flour, sugar, and salt in processor. Add butter; pulse until coarse meal forms. Gradually blend in enough ice water to form moist clumps. Gather dough into ball; divide in half. Form dough into 2 balls; flatten into disks. Wrap each in plastic; chill 2 hours or overnight.

2 1/2 cups all purpose flour
1 tablespoon sugar
3/4 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
6 tablespoons (about) ice water

PIE CRUST

Some people shy away from making pie crusts. Here is a recipe to banish all fear, a simple dough of butter and all-purpose flour, easy to make and dependable as can be. If you plan to make a pie with a top crust, double the recipe; when it's time to chill the dough, divide it in half and shape into two disks to put in the fridge. The dough will also keep for 3 months in the freezer, if you want to stash a few disks there. Defrost in the fridge overnight.

Provided by Melissa Clark

Categories     pies and tarts, dessert

Time 1h45m

Yield One 9-inch single pie crust

Number Of Ingredients 4



Pie Crust image

Steps:

  • In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Slowly add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist, but not wet.
  • Turn dough out onto a lightly floured surface and gather into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.

1 1/4 cups all-purpose flour (150 grams)
1/4 teaspoon fine sea salt
10 tablespoons unsalted butter, cold and cut into cubes
2 to 4 tablespoons ice water, as needed

PERFECT PIE CRUST

The perfect pie crust is tender, light, flaky, and golden and lends itself to all of the Thanksgiving favorites.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes two 8- to 10-inch crusts

Number Of Ingredients 5



Perfect Pie Crust image

Steps:

  • Cut each stick of butter into 8 pieces, and refrigerate until needed. Place the flour, salt, and sugar in a large mixing bowl, and mix to combine.
  • Add the chilled butter. Using a pastry blender, incorporate the butter into the flour mixture; the mixture should resemble coarse meal with small pieces of butter, the size of small peas, remaining visible.
  • Drizzle 2 tablespoons ice water over the flour-butter mixture, and blend. Repeat with an additional 2 tablespoons water. At this point, you may have to add more water: When a handful of dough squeezed together just holds its shape, you've added enough; if the dough crumbles, continue incorporating water, 1 tablespoon at a time, checking the consistency after each additional tablespoon.
  • Turn the dough out onto a clean work surface. Divide into two equal pieces, and place on two separate sheets of plastic wrap. Flatten, and form two disks. Wrap, and refrigerate for at least 1 hour.
  • Lightly dust a clean, dry work surface with flour. Place the chilled dough in the center of the work surface, and dust the dough as well as the rolling pin with flour. Position the rolling pin on the center of the disk, and begin rolling the dough away from you. Give the disk a quarter turn, and roll again. Continue turning and rolling until you have an even 1/8-inch thickness. Turning the dough as you roll will prevent it from sticking to the work surface. A dry pastry brush is handy to remove any excess flour during and after the rolling process.
  • Lightly butter the pie plate. To minimize stretching when moving the dough, roll it around the pin, lift up, and unroll over the buttered pie plate. Using your fingers, gently pat the dough into place. Trim any excess dough with a paring knife or kitchen shears, leaving a 1-inch overhang; then fold dough under to reinforce the edge.

1 cup (2 sticks) unsalted butter, chilled, plus more for pie plate
2 1/2 cups all-purpose flour, plus more for rolling out dough
1 teaspoon salt
1 teaspoon sugar
1/4 to 1/2 cup ice water

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



Classic Butter Pie Pastry image

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.

INGREDIENTS FOR SINGLE-CRUST PIE:
1-1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup cold butter, cubed
3 to 4 tablespoons ice water
INGREDIENTS FOR DOUBLE-CRUST PIE:
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup cold butter, cubed
1/3 to 2/3 cup ice water

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



Butter Flaky Pie Crust image

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

1 ¼ cups all-purpose flour
¼ teaspoon salt
½ cup butter, chilled and diced
¼ cup ice water

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ALL-BUTTER FOOD PROCESSOR PIE CRUST (NO FAIL RECIPE ...
2021-12-11 If you are using this all butter pie crust for a savory recipe like quiche or chicken pot pie, I recommend not adding sugar to the crust. For a lattice crust, roll out one disk of this crust and then using a knife or pizza cutter slice the crust into even strips for weaving. To make a beautiful scalloped edge on your crust, add your crust to your pie plate, then place two …
From restlesschipotle.com
4.7/5 (3)
Total Time 1 hr 10 mins
Category Dessert- Pie
Calories 216 per serving
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PIE CRUST RECIPE WITH BUTTER AND SHORTENING (THE BEST ...
2021-10-06 Pie Crust Recipe with Butter and Shortening (The Best!) by Katie Shaw. Share. Pin. Yum. Email. For a perfect pie crust that's easy to work with and is super flaky, you need butter, Crisco, and some patience. This recipe requires chilling but is easy to make. Skip to Recipe. A recipe for one pie crust to rule them all: the perfect combination of butter, …
From heartscontentfarmhouse.com
Cuisine American, Southern
Total Time 2 hrs 30 mins
Category Dessert
Calories 182 per serving
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EASIEST ALL BUTTER FLAKY PIE CRUST RECIPE - RESTLESS CHIPOTLE
2021-12-01 Instructions. Double the ingredients for a double crust pie. Chill the butter for 10 minutes or so in the freezer. Mix the flour, sugar, and salt in a large bowl. Use the big side of the grater and grate in the butter, stopping to stir every once in awhile to cover the butter shreds with flour and keep them separate.
From restlesschipotle.com
4.6/5 (126)
Calories 117 per serving
Category Dessert- Pie
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9 RECIPES USING STORE-BOUGHT PIE CRUST (BESIDES PIE ...
2021-10-19 Pie crust cookies are a great option for using up scraps of crust (or making sugar cookies super fast). You can cut it into shapes and brush with butter and sprinkle with cinnamon and sugar before you bake. (Or brush the dough with butter, cinnamon, and sugar, then roll up and cut into slices for a pinwheel cookie.) Bake at 350 degrees until golden, about 10 minutes.
From realsimple.com
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VEGAN GRAHAM CRACKER CRUST RECIPE – VEGAN IN THE FREEZER
2022-02-14 If you want to try a new recipe with your pie crust ... I have even used Nutter Butters or other peanut butter cookies when making a peanut butter or a pecan pie. It’s delicious! You can use a sugar substitute, such as coconut sugar or another vegan-friendly sugar replacement in place of the regular sugar. The measurements should be the same, but check …
From veganinthefreezer.com
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BUTTER PIE CRUST RECIPES
2021-06-09 · This butter pie crust recipe will make enough dough for two pies baked in a standard 9- to 9.5-inch glass pie plate. Or, use the recipe for one 9-inch pie with a double crust. How Long Does … From averiecooks.com. To the canister of a large food processor, combine 1 ½ cups flour, salt, sugar and pulse 1 or 2 times to combine. Add the sliced butter cubes to the …
From tfrecipes.com
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HOW TO MAKE PIE CRUST FROM SCRATCH - BUTTER & BAGGAGE
2022-02-15 A pie crust made with butter will taste better; Butter creates a flaky crust; You can add a decorative border to your pie; It can be made months ahead of time ; How to make a flaky pie crust. A flaky crust is determined by the fat you use and its level of incorporation into the flour before adding the liquid. Some prefer to use shortening or lard over butter because of their …
From butterandbaggage.com
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LOW FODMAP ALL BUTTER PIE CRUST - FODMAP EVERYDAY
2017-05-01 Line pie crust with aluminum foil and then fill foil with pie weights, dried beans or rice (this keeps the crust from bubbling up). Bake for about 8 to 10 minutes or until crust is beginning to set. Remove foil and weights and continue baking for a few minutes or until desired doneness. If you want to partially bake the crust because it will be going in the oven again …
From fodmapeveryday.com
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MARTHA STEWART PIE CRUST RECIPE BUTTER - ALL INFORMATION ...
Butter Pie Crust Martha Stewart Recipes 83,123 Recipes. Last updated Dec 21, 2021. This search takes into account your taste preferences. 83,123 suggested recipes. Double-crust Butter Pie Crust Syrup and Biscuits. unsalted butter, ice water, granulated sugar, wheat flour, butter pie crust and 2 more.
From therecipes.info
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FLOUR BUTTER PIE CRUST - RECIPES | COOKS.COM
2022-02-12 1. TURKEY POT PIE. Preheat oven to 425°F. In a medium saucepan, melt butter over medium-low heat with the ... Whisk in the flour and cook for several minutes, ... a deep dish pie pan or shallow casserole. Line ... of the pie crusts. Add cooked cubed turkey ...
From cooks.com
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CRISCO BUTTER FLAVORED PIE CRUST RECIPES
Here is the breakdown on making this pie crust recipe: $2.98 3-lb. Butter-flavored Crisco +$1.00 5-lb. Flour (guesstimate - I think I paid less at Sam's Club) +$ .05 2 T Salt (guessing) $4.03 for 20 pie crusts $4.03 /20 = $ .2015 per crust or 20 cents per crust. I priced pie crusts in the refrigerated section.
From tfrecipes.com
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Top Asked Questions

How do you make a butter pie crust step by step?
Take the flour and salt in a mixing bowl. With a spoon or spatula mix well. Add the cold, unsalted butter cut into small cubes or grated on the side of a box grater. Be sure to keep butter in the freezer or refrigerator until you are ready to make your crust. Using a pastry cutter, cut butter into the flour.
What ingredients do you need to make a pie crust?
It's hard to believe that such a flaky, tender, melt-in-your-mouth pie crust recipe starts with just FOUR ingredients: Unsalted butter. It needs to be very cold! And if you only have salted butter, you'll need to slightly decrease the amount of salt that the recipe calls for. All-purpose flour.
How can I Make my pie crust more flakier?
The colder the dough, the flakier the pie crust. 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 refrigerator a couple hours before beginning the crust.
How do you make a double crust pumpkin pie?
This recipe makes a double-crust pie so that’s enough for 2 pumpkin pies or 1 apple pie (which uses a top and bottom crust). Add ONLY 2 3/4 cups flour to your food processor with the salt and sugar. Pulse to mix. Add your cold butter and pulse again until incorporated.

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