CLASSIC BUTTER PIE PASTRY RECIPE

Classic Butter Pie Pastry Recipe image

Provided by @MakeItYours

Number Of Ingredients 10

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 cups all-purpose flour
1/2 teaspoon salt
1 cup cold butter, cubed
6 to 7 tablespoons ice water

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
Print
Add to Recipe Box
Email a Friend