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Easy all Butter Pie Crust Recipe

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This recipe for Easy all Butter Pie Crust, by , is from The Hicks Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Linda M Hicks

Category:
Category:

Ingredients:  
Ingredients:  

1 1/2 cups All purpose flour
1/2 tsp Salt
1 tbsp White sugar, granulated
5 tbsp Ice water
8 tbsp Butter, unsalted

Directions:
Directions:
I roll BEFORE I refrigerate. There’s no super cold dough to beat into submission. Normally, in a traditional pie crust recipe, you’d wrap the dough up after you gathered it into a ball. Then you’d chill it before you rolled it out. That’s where it gets tricky. So let’s skip the tricky part and roll FIRST.
I use PLASTIC WRAP to roll out the dough. That means no extra flour to dirty your counter and no flour to dirty your rolling pin. Yes! A clean rolling experience! No scraping flour up off your counter!
With plastic wrap, you don’t have to worry about the dough sticking to the counter or using too much flour.
The plastic wrap makes this recipe almost as easy to roll out as play dough.
When you use plastic wrap, the dough is easier to pick up and turn. It’s also easier to move from counter to refrigerator.
Can we talk about the plastic wrap again? Yes! It also makes it easier to place the dough into your pie pan. No folding or draping over your rolling pin. No crazy maneuvering while you worry that your dough will rip or tear.
TIPS FOR ROLLING
Use even pressure when rolling.
Roll from the center out to the edges. I like to roll in a clockwise direction, from the middle up to the 12, from the middle down to the 6, from the middle out to the 3 and the 9, then continuing to roll to the different points around the clock. This will help you to roll into an even circle.
You can just roll to the different points on the “clock”, or pick up the dough and rotate it to help you roll to the different points on the “clock.” (I usually just leave it where it is and just change the direction I’m rolling.)
Lighten your pressure as you get to the edge. You should never roll right over the edge or you’ll squeeze it down to a super thin layer.
Lift up the plastic wrap, separating the top layer from the bottom layer, as needed to keep your dough from getting trapped between the layers.
Roll the dough to 12″ in diameter. That’s the perfect size for a single crusted pie using a 9″ x 1 1/2″ pie pan.

Number Of Servings:
Number Of Servings:
1
Preparation Time:
Preparation Time:
I have never made one;)
Personal Notes:
Personal Notes:
Easy All Butter Pie Crust. Delicious, easy to roll, flaky, buttery crust with no mess! Conquer your fear of crust with this tip filled recipe.

 

 

 

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