Classic Butter Pie Pastry Recipe

By JUDY2949

Ingredients

• 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

Details

Servings 8
Preparation time 10mins
Cooking time 10mins
Adapted from tasteofhome.com

Preparation

Step 1

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.