FLAKY BUTTER CRUST
This easy recipe makes three single crusts. The dough can be frozen. It can be made in the mixer or the food processor (I make it in the food processor). I found it in one of my cookbooks - CookWise by Shirley O. Corriher. and decided to give it a try since I needed three crusts for Thanksgiving pies. I was very impressed with how easy the dough was to work with, and how the crusts baked up. They were fairly flaky and buttery tasting, and held up well with both pumpkin and pecan pie fillings (without getting soggy). This is my go-to pie crust recipe from now on.
Provided by PanNan
Categories Dessert
Time 45m
Yield 3 pie crusts
Number Of Ingredients 4
Steps:
- Dissolve the salt in the water and refrigerate.
- Place the butter cubes and flour in the food processor (or mixer) bowl. Chill the bowl, ingredients and blade (or mixer paddle) in the freezer until well chilled, at least 30 minutes.
- Cut the butter into the flour using the pulse (or mixer paddle on slow speed) until the mixture resembles flakes of oatmeal.
- With the machine running, slowly pour in the cold salted water, mix just until the dough forms a ball.
- Divide the dough into three equal portions and shape each into a disk about 6 inches in diameter.
- Refrigerate disks for at least 30 minutes.
- Roll out each disk into 11 inch circles, place in a 9 inch pie pan and return the pan to the refrigerator until ready to bake or fill.
- Note: If baking the crusts without filling, place a piece of parchment over the crust and fill with rice, or dry beans, spreading them around the bottom to cover and weigh down the crust. Make sure the crusts are cold when they go into the preheated oven at 375°F Bake until the edges are lightly browned, about 20 minutes. Remove the rice or beans and the parchment, prick each crust several times with a fork, and return the crust to the oven to bake an additional 5 - 10 minutes. Remove and cool before filling.
Nutrition Facts : Calories 923.9, Fat 62.4, SaturatedFat 39, Cholesterol 162.7, Sodium 398.5, Carbohydrate 80, Fiber 2.8, Sugar 0.3, Protein 11.5
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Zain uddin
z96@gmail.comThis is the best butter crust recipe I've ever tried. It's so flaky and delicious.
Adhiklal Thakur
thakur83@hotmail.comThis crust recipe is a game-changer. So easy to make and it tastes amazing.
Ahmadullah Tarinwal Ahsan
ahmadullah67@gmail.comI'm always on the lookout for new crust recipes. This one looks really good.
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f1159@yahoo.comThis recipe looks delicious. I'm going to try it soon.
Sajid ali Shah
s14@gmail.comThanks for sharing this recipe! I can't wait to try it.
Atim Proscovia
p_a35@hotmail.comThis recipe is a keeper! I'll definitely be making this crust again.
Dr Rani
d_r@aol.comSo happy with how this crust turned out. It was exactly what I was looking for.
Nikki Z
z10@yahoo.comI made this crust for a quiche and it was a hit! Everyone loved it.
MUBAKE SHARIFF
shariff_mubake@yahoo.comThis crust was a little tricky to make, but it was well worth the effort. It was so flaky and delicious.
Jomshadur Rohman
j_rohman@yahoo.comJust wanted to say thanks for this recipe. I've been looking for a good butter crust recipe for ages and this one is perfect.
Javier Fino
fino25@gmail.comFollowed the recipe exactly and the crust came out perfectly. So easy to make too!
Caryl Thomas
c_thomas2@yahoo.comThis flaky butter crust turned out amazing! It was the highlight of my pot pie dish. Thanks for sharing!