Jiffy Butter Pie Crust
Description
This Jiffy Butter Pie Crust is a classic American pastry that delivers a tender, flaky texture with rich buttery flavor. Made with just all-purpose flour, salt, chilled butter, and an egg yolk, it comes together in minutes without the need for a food processor. The dough is easy to handle and rolls out beautifully for a 9-inch pie. Whether you are making a single-crust tart or a double-crust apple pie, this recipe ensures a golden, crisp finish. It is ideal for holiday baking, weekend projects, or any time you want a homemade touch to your desserts.Ingredients
Directions
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In a large bowl, combine flour and salt.
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Using a pastry blender or two knives, cut in the chilled butter until the mixture resembles coarse crumbs.
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In a small bowl, beat the egg yolk with 3 tablespoons of ice water.
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Sprinkle the egg mixture, 1 tablespoon at a time, over the flour mixture.
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Toss with a fork to blend lightly but evenly.
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Add up to 1 tablespoon more ice water if necessary, until the dough begins to form a ball.
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Knead the dough gently 2 or 3 times, then flatten into a disk shape.
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For a single crust: On a lightly floured surface, roll out half the dough to an 11 to 12-inch circle.
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Fit the dough into a 9-inch pie plate, trimming to leave a 1-inch overhang.
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Dampen the underside of the overhang with water, turn it under, and flute the edges or create a decorative edge.
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Place the pie shell in the freezer for 10 minutes.
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For a double crust: Roll out the remaining dough to an 11 to 12-inch circle.
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Fit the top crust over the filled pie, trimming to leave a 1-inch overhang.
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Dampen the bottom crust edges with water, press the top crust down to seal, and flute the edge.
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Cut vents in the center of the top crust to allow steam to escape.
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To prebake: Heat oven to 425 degrees F (218&# 194;°C). Line the crust with foil and fill with dried beans or rice.
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Bake for 6 minutes.
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Remove the foil and beans, then bake for 8 to 10 minutes longer until the shell is lightly browned.
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Cool completely on a wire rack before filling.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 723.6kcal
- % Daily Value *
- Total Fat 33.6g52%
- Saturated Fat 20.6g103%
- Cholesterol 86.0mg29%
- Sodium 259.6mg11%
- Total Carbohydrate 91.2g31%
- Dietary Fiber 3.2g13%
- Sugars 0.4g
- Protein 12.4g25%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Any unused dough can be frozen, tightly wrapped, for up to 2 months.
Substitution: Margarine may be substituted for butter if desired, though butter provides superior flavor.
Yield Note: This recipe makes two single pie crusts or one double crust pie. Depending on the depth of the edge or type of edging used, you may need the full recipe dough for a single deep-dish crust.
Decorative Edges: Rope Edge: Trim to leave 1 1/2" overhang. Press right thumb into pastry edge at an angle and squeeze between thumb and knuckle of forefinger to create a rope-like pattern. Leaf Edge: Cut 1" oval-shaped leaves from leftover pastry scraps. Mark veins, dampen the rim, and place leaves in an overlapping pattern. Scalloped Edge: Place a forefinger inside the crust edge and pinch around it with the other hand to create wide scallops. Braided Edge: Roll leftover pastry into strips, weave into a braid, brush the rim with water, and press the braid into place. Sunburst Edge: Trim edge to fit rim. Cut 3/4" slits at 1/4" intervals. Fold each section into a triangle and press to seal.
Prebaking Tip: Prebaking is recommended for fillings that are not baked (like custard) or to prevent a soggy bottom in wet fillings.
