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All butter pie crust Recipe

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This recipe for All butter pie crust, by , is from The Armour Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Marie Armour


3 tbsp sour cream
1/3 c. ice water
2 1/2 c. all purpose flour
1 tbsp sugar
1 tsp salt
2 sticks unsalted butter, cut into 1/4 inch cubes. Freeze for 15 minutes.

2 tbsp butter cut into cube.
1 egg beaten
1 tsp sugar

Combine sour cream and water. Set aside.
Pulse in food processor flour, sugar and salt.
Add butter. Pulse to cover butter - pea sized pieces.
Add 1/2 the liquid. 3 pulses.
Scrape sides, add rest of liquids. Pulse 3 times again.
Grab a handful to see if it clumps. If it does, then remove bald and put on plastic wrap.
Form into quasi-disk. Divide in half. Place on plastic wrap and form two 4 inch disks.
Wrap each in plastic wrap and refrigerate around 1 hour.
Flour board. Roll out to 12 inch circle.
Flour pie plate. Place into pie pan. Do not stretch to fit pan.
Place in refrigerator.
Roll out 2nd disk to 12 inches. Place on parchment lined baking sheet.
Cut into 1 inch strips is pizza cutter. Cover and place in refrigerator .

Fill pastry lined pie pan with fruit filling. Dot with butter.
Place first layer of lattice. Brush length of strips with egg (Not to edge)
Add lattice top layer.
Trim 1/2 inch past pie plate.
Crimp edge.
Brush all of top with egg.
Sprinkl sugar on top.
Place on parchment lined rimmed cookie sheet.
Place on lower middle rack in a 400 degree preheated oven.
Bake 45 to 50 minutes, until bubbling. Rotating 1/2 way through baking.
Let set 4 hours. Enjoy!

Number Of Servings:
Number Of Servings:




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