Best Buttery Crunch Crust Recipes

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BUTTER FLAKY PIE CRUST



Butter Flaky Pie Crust image

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

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

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

BUTTER CRUNCH PIE CRUST



Butter Crunch Pie Crust image

An easy pie crust made with pecans or walnuts. This is from a church cookbook submitted by a friend of my grandma's, Ida Mae.

Provided by Kaarin

Categories     Dessert

Time 25m

Yield 1 pie

Number Of Ingredients 4

1 cup flour
1/4 cup brown sugar, packed
1/2 cup pecans or 1/2 cup walnuts, finely chopped
1/2 cup butter, cold

Steps:

  • Mix flour, sugar and nuts.
  • Cut in the butter with a pastry blender until the texture of coarse crumbs.
  • Spread in a 9x13 pan.
  • bake at 400 degrees for 15 minutes.
  • Remove from oven and stir with a spoon.
  • Reserve 3/4 cup of mixture for topping if desired and immediately press the remaining into a 9 inch pie plate.
  • Cool.

Nutrition Facts : Calories 1852.7, Fat 132.5, SaturatedFat 61.9, Cholesterol 244, Sodium 677.7, Carbohydrate 156.5, Fiber 8.6, Sugar 55.5, Protein 18.9

BUTTER PECAN PIE CRUST



Butter Pecan Pie Crust image

Make and share this Butter Pecan Pie Crust recipe from Food.com.

Provided by nikkid

Categories     Dessert

Time 55m

Yield 1 PASTRY SHELL.

Number Of Ingredients 6

1 cup all-purpose flour
1/4 cup powdered sugar
1/8 teaspoon salt
6 tablespoons butter, cold and cut into pieces
1/4 cup finely chopped pecans
3 tablespoons ice water

Steps:

  • In a medium bowl, stir flour, sugar and salt. with a pastry blender or 2 knives cut in butter until mixture resembles coarse crumbles. stir in pecans.
  • sprinkle water over the top and toss with a fork until iniformly moistened. press dough firmly into a ball. wrap in plastic wrap and shill in freezer for 20 minutes.
  • on a lightly floured surface, roll dough to 1/8-inch thickness and fit loosely ito a 9-inch pie plate; flute edge. place in freezer 15 minutes.
  • meanwhile, preheat oven to 425'f. remove pe plate from freezer and prick bottom of shell. bake for 15 minutes or until edges are lightly browned. cover edges with foil and bake 5-10 minutes longer or until center is lightly browned. cool on wire rack.

Nutrition Facts : Calories 1370.9, Fat 90, SaturatedFat 45.6, Cholesterol 183.2, Sodium 785.1, Carbohydrate 129.1, Fiber 6, Sugar 30.8, Protein 16.1

OLD-FASHIONED BUTTER CRUNCH



Old-Fashioned Butter Crunch image

Provided by Food Network

Time 1h

Number Of Ingredients 8

16 tablespoons (2 sticks) unsalted butter
1 1/2 cups sugar
3 tablespoons light corn syrup
3 tablespoons water
1 cup toasted almonds, chopped, about 4 ounces
12 ounces semisweet chocolate, tempered
1 cup toasted almonds, chopped, about 4 ounces
One 12 x 18-inch pan, buttered and lined with buttered foil, plus 2 large cutting--boards, jelly-roll pans, or cardboard pieces, covered with parchment.

Steps:

  • To make the butter crunch mixture, melt the butter in a saucepan. Remove from heat and stir in sugar, corn syrup, and water. Cook, stirring occasionally, until the mixture reaches 300 degrees on a candy thermometer. Remove from heat, stir in almonds, and pour out into prepared pan, spreading the mixture with the back of a spoon to fill the pan. Before the butter crunch hardens, but when it is firm enough to handle, turn it out onto a large parchment-covered cutting board and peel away the foil. Allow the butter crunch to cool completely. To finish the butter crunch, wipe the top surface of the candy with a damp paper towel to remove excess butter and allow to dry a few minutes. Have another cutting board or the back of a jelly-roll pan ready to turn the candy over onto. Use a small offset metal icing spatula to spread half the tempered chocolate quickly over the butter crunch. Scatter half the chopped almonds over the chocolate. Cover this finished surface with a piece of parchment paper or foil and place another cutting board or the back of a large jelly-roll pan. Remove top board and paper and quickly spread with remaining tempered chocolate and scatter on remaining almonds (it isn't necessary to wipe the second side because it wasn't against a buttered surface). Refrigerate for 20 minutes to set chocolate. Break the butter crunch into 2-inch pieces. Store candy in a tin or plastic container with a tight-fitting cover and keep at a cool room temperature for up to a week.

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