Butter Pie Crust (2 Crusts)
Butter Pie Crust (2 Crusts)

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, butter pie crust (2 crusts). One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Get Pastry Crust at Target™ Today. Discover Savings on Pastry Crust & More. I have made just simple pie crusts with it, as well as have used it to do more intricately decorated ones; braided and woven top crusts, have made flowers, fruits and leaves to garnish tarts with, etc., and the pie dough NEVER looses it's shape, even with the most intricate of sculpted details: No melting in the oven. Tough crusts are the result of not enough fat in the crust, as well as overworking the dough.

Butter Pie Crust (2 Crusts) is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Butter Pie Crust (2 Crusts) is something which I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can cook butter pie crust (2 crusts) using 4 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Butter Pie Crust (2 Crusts):
  1. Get 2 sticks unsalted butter (cubbed)
  2. Prepare 2.5 cups flour
  3. Prepare 1/2 tsp salt
  4. Take 1/2 cup cold water

Alternatively, cut strips to form a lattice. Bake according to the pie recipe directions. This one was probably my worst. The all-butter crust tasted like pure butter.

Instructions to make Butter Pie Crust (2 Crusts):
  1. Sift flower
  2. Add cubbed cold butter into flour and cut the butter into the flour until it resembles a crumble, then add cold water. If it seems too wet, which mine was, add a little bit more flour, about a small handful.
  3. Split evenly in two balls of dough and freeze for 30 mins
  4. Roll out dough in all directions throughout the dough to prevent shrinking.
  5. Fold dough into quarters when transferring it to a pie sheet to prevent ripping. (I.e., fold in half once, and then half again until it’s shaped like a cone)

This one was probably my worst. The all-butter crust tasted like pure butter. But the butter/shortening won in terms of texture, flavor, and appearance. On top of that, the flavor of this flaky, homemade Butter Pie Crust far surpasses anything you can buy pre-made! And yes, I am firmly in the all-butter pie crust camp.

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