Jiffy Butter Pie Crust
Source of Recipe
Internet
List of Ingredients
2 cups All-purpose flour
2/3 cup Butter, chilled -- into 8 piece
3/4 teaspoon Salt
1 each Yolk of large egg
Recipe
This rich,all-butter recipe makes two single piecrusts or one double crust pie
;margarine may be substituted for butter,if desired. In a large bowl
,combine flour and salt.With pastry blender or two knives
,cut in butter until mixture resembles coarse crumbs
.In small bowl,beat egg yolk with 3 tablespoons ice water;sprinkle mixture,
1 tablespoon at a time,over flour mixture;toss with fork to blend lightly but evenly.
Add up to 1 tablespoon water,if necessary,until dough begins to form a ball
.Knead dough gently 2 or 3 times;flatten into disk shape.
TO MAKE SINGLE CRUST:On lightly floured surface,roll out half dough to 11 to 12" circle
(see note);fit into 9" pie plate;trim, leaving 1" overhang
.Dampen underside of hangover with water; turn under;
flute edges or make decorative edging as described below
.Place in freezer 10 minutes.Note:Depending on depth of edge or type of edging
used for crust,you may need up to full recipe dough
.Any unused dough can be frozen,tightly wrapped, for up to 2 months.
TO MAKE DOUBLE CRUST:Roll out dough as for single crust pie;
fit into pie plate;trim.Roll out remaining dough to 11 to 12" circle;fit over top of pie;trim
,leaving 1"overhang.Dampen edges of pastry with water;press together or turn under;
flute edge .Cut vents for steam in center of top crust.
PREBAKED PIE SHELL:Prepare jiffy Butter crust,recipe above, or one 10 or 11
ounce package piecrust mix according to package directions
.Roll out half dough;fit into 9" pie plate; prepare single crust as directed.
After fluting,place in freezer 10 minutes.Heat oven to 425 degrees.
Line crust with foil;fill foil with dried beans or rice.Bake 6 minutes
.Remove foil and beans;bake 8 to 10 minutes longer until pie shell is lightly browned
.Cool completely on wire rack before filling.Makes one 9"pie shell.
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