| ILovetoBakePies.com BUTTERY PIE CRUST |
| This variation produces an easy to handle, flavorful and flaky pie crust. Makes Pastry for 1 (2-crust) pie or 2 pie shells. |
| Ingredients |
| 2 cups all-purpose flour 1/4 teaspoon salt 2/3 cup cold LAND O LAKES® Butter 4 to 5 tablespoons cold water |
| Step by Step |
| 1) Combine flour and salt in large bowl; cut in butter until mixture resembles coarse crumbs. 2) Stir in enough water, with fork, just until flour is moistened. 3) Divide dough in half; shape each half into ball. Flatten slightly. 4) Wrap 1 ball in plastic food wrap; refrigerate. 5) For 1-crust pie, roll out 1 ball of dough on lightly floured surface into 12-inch circle. 6) Fold into quarters. 7) Place dough into 9-inch pie pan; unfold dough, pressing firmly against bottom and sides.  Trim crust to 1/2 inch from edge of pan. Crimp or flute edge.9) Fill and bake according to pie recipe directions. 10) For 2-crust pie, roll out remaining ball of dough on lightly floured surface into 12-inch circle. 11) Fold dough into quarters. Place dough over filling; unfold. 12) Trim, seal and crimp or flute edge. Cut 5 or 6 large slits in crust. 13) Bake according to pie filling recipe directions. VARIATION: 1) For baked unfilled pie shell, prepare dough as directed above for 1-crust pie. 2) Prick crust all over with fork before baking. 3) Bake at 475°F for 8 to 10 minutes or until lightly browned. |