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Easy Buttery Pie Crust Recipe

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This recipe for Easy Buttery Pie Crust, by , is from The Chew Family Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy Shimer
Added: Sunday, October 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 c. all-purpose flour
1 tsp. salt
1 tsp sugar
1 c. unsalted butter (2 sticks)
1/4 c. ice water

Directions:
Directions:
In a food processor pulse flour, salt, and sugar. Cut butter into small pieces and add to food processor. Pulse until mixture resembles coarse meal, with a few pea-sized pieces remaining. Add ice water and pulse until dough is crumbly but holds together when squeezed. (If needed add up to 4 Tbsp of water one Tbsp at a time). Turn out onto a work surface and knead once or twice until dough comes together. Chill 1 hour (or freeze for up to 3 months).

Use half the dough and roll it into a circle on a floured surface until it is 9 inches in diameter in every direction, then transfer it to the pie plate. Make sure the dough is in contact with the entire plate. If making a double crust pie, take the other half of the dough and roll it into a 9 inch circle, place filling in pie plate, and lay the circle of dough on top. Cut off the over hanging crust, leaving an extra inch to fold under the edge. Form the edge by either crimping or pressing lightly with a fork.

Follow cooking directions for the pie recipe.

Number Of Servings:
Number Of Servings:
2 single crust pies or one double crust pie
Preparation Time:
Preparation Time:
1 1/2 hours

 

 

 

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