CLASSIC BUTTER PIE PASTRY RECIPE
This all-butter pastry makes a flavorful, flaky pie crust thatâ??s easy to handle and bakes up golden brown and beautiful. Itâ??s just like momâ??sâ??only better!-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- In a large bowl, combine flour and salt; cut in the butter until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed.
- For single-crust pie: Form into a disk and wrap in plastic wrap; refrigerate for 1 hour or until easy to handle.
- On a lightly floured surface, roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Fill or bake according to recipe directions.
- For double-crust pie: Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 1 hour or until easy to handle.
- On a lightly floured surface, roll out larger portion of dough to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Bake according to recipe directions.
- Yield: pastry for one 9-inch pie.
- Originally published as Classic Butter Pie Pastry in Country Woman
- October/November 2012, p37
- Add to Recipe Box
- Email a Friend
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
