Pie Crust - All Butter
Delicious, flaky pie crust
Servings: 1 9" Pie crust
Equipment
- large bowl
- pastery cutter
- Measuring Cups and Spoons
- Rolling Pin
- baking sheet
Ingredients
- 1 1/4 cup all purpose flour
- 1/4 tsp salt
- 1/2 cup butter, chilled and cubed (this is equal to 1 stick or 1/4 pound of butter). Do not use margarine
- 1/4 cup ice water
Instructions
Mixing the crust (Must refrigerate dough for at least 4 hours):
- Place flour and salt into large bowl
- Add butter and cut into flour with pastery cutter or knives. (a fork works too, my Mom used a fork and her pie crust was delicious). Cut it until the mixture looks like small crumbs.
- Slowly add ice water until the mixture forms a ball.
- Form mixture into a ball and wrap it with plastic wrap and refrigerate for at least 4 hours.
Rolling and Filling For a Baked pie (pumpkin, apple, peach, meat, etc.):
- Preheat the oven as directed in your pie recipe.
- Throw about 1/8 to 1/4 cup of flour onto the surface where you will roll you dough
- Flour your rolling pin
- Roll out the chilled dough for a 9" pie until it is 1/4 inch thick and until it is 2 to 4 inches wider in diameter than your pie pan. (hint: sprinkle a little flour onto the dough if it sticks to the rilling pin and lift the edges of the dough from the surface as you roll to prevent sticking.)
- Move the crust onto the pie pan.
- Flute the edge of the crust so it looks pretty.
- Fill your crust and bake according to your pie recipe.
Rolling and Filling For a UN Baked pie (banana cream, coconut cream, french silk, etc.):
- Preheat the oven at 400 ℉
- Throw about 1/8 to 1/4 cup of flour onto the surface where you will roll you dough
- Flour your rolling pin
- Roll out the chilled dough for a 9" pie until it is 1/4 inch thick and until it is 2 to 4 inches wider in diameter than your pie pan. (hint: sprinkle a little flour onto the dough if it sticks to the rilling pin and lift the edges of the dough from the surface as you roll to prevent sticking.)
- Move the crust onto the pie pan.
- Flute the edge of the crust so it looks pretty.
- Generously poke the sides and bottom of the pie shell with a fork to vent it.
- Place the pie shell on a baking sheet and bake the shell for about 5 minutes at 400 ℉ until golden brown.
- Remove the shell from the oven and cool completely before filling.
- Fill pie shell as per your pie recipe and chill before serving if recommended.