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Pie: Butter Pie Crust

Source of Recipe


Cooks Recipes






List of Ingredients



• 2 cups all-purpose flour
  
• 1/4 teaspoon salt
  
• 2/3 cup cold Land O Lakes butter
  
• 4 to 5 tablespoons cold water
  






Instructions



1. Combine flour and salt in large bowl; cut in butter 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.
   
   
2. 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.
   
   
3. 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.
   
   
4. 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.
   
   
5. Makes Pastry for 1 (2 crust) pie or 2 pie shells.
   
   
6. Nutrition Facts (1/8 of double crust): Calories: 250, Fat: 16 g, Cholesterol: 40 mg, Sodium: 230 mg, Carbohydrates: 24 g, Dietary Fiber: 0 g, Protein: 3 g