Pie Crust

Butter Pie Crust

Pie Crust

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    cups all-purpose flour

  • ¼

    teaspoon salt

  • cup cold Land O Lakes® Butter

  • 4 to 5

    tablespoons cold water

Directions

Combine flour and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. Divide dough in half; shape each half into ball. Flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate. For 1-crust pie, roll out 1 ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. 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. Fill and bake according to pie recipe directions. For 2-crust pie, roll out remaining ball of dough on lightly floured surface into 12-inch circle. Fold dough into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Cut 5 or 6 large slits in crust. Bake according to pie recipe directions. For baked unfilled pie shell, prepare dough as directed above for 1-crust pie. Prick crust all over with fork before baking. Bake at 475°F. for 8 to 10 minutes or until lightly browned.


Nutrition

Facebook Conversations