Jiffy Butter Pie Crust

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Servings: 2 Difficulty: Advanced
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Flaky, buttery all-butter pie crust perfect for single or double-crust pies
Jiffy Butter Pie Crust recipe image

This classic all-butter pie crust delivers a tender, flaky texture that holds up beautifully to both sweet and savory fillings. Made with just four simple ingredients&# 226;ÂÂflour, salt, cold butter, and an egg yolkâÂÂitâÂÂs the secret to professional-quality home baking. The result is a rich, golden crust that shatters delightfully with every bite. Ideal for pumpkin, apple, or pecan pies, this dough can be made ahead and frozen for convenience. Whether youâÂÂre baking a rustic fruit pie or an elegant dessert, this reliable crust ensures a delicious foundation every time.

Jiffy Butter Pie Crust recipe image
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Jiffy Butter Pie Crust

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 2 Calories: 762.4

Description

This classic all-butter pie crust delivers a tender, flaky texture that holds up beautifully to both sweet and savory fillings. Made with just four simple ingredients&# 226;ÂÂflour, salt, cold butter, and an egg yolkâÂÂitâÂÂs the secret to professional-quality home baking. The result is a rich, golden crust that shatters delightfully with every bite. Ideal for pumpkin, apple, or pecan pies, this dough can be made ahead and frozen for convenience. Whether youâÂÂre baking a rustic fruit pie or an elegant dessert, this reliable crust ensures a delicious foundation every time.

Ingredients

Directions

  1. In a large bowl, whisk together the flour and salt.
  2. Add the chilled, cubed butter to the flour mixture.
  3. Use a pastry blender or two knives to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  4. In a small bowl, beat the egg yolk with 3 tablespoons of ice water.
  5. Sprinkle the egg mixture over the flour mixture, one tablespoon at a time, tossing lightly with a fork after each addition to blend evenly.
  6. Add up to 1 additional tablespoon of ice water if necessary, just until the dough begins to hold together when pressed.
  7. Gently knead the dough on a lightly floured surface 2 or 3 times, just until it forms a cohesive ball.
  8. Divide the dough in half and shape each half into a flat disk.
  9. Wrap each disk tightly in plastic wrap and refrigerate for at least 30 minutes, or freeze for up to 2 months.
  10. For a single crust: On a lightly floured surface, roll out one disk into an 11 to 12-inch circle.
  11. Fit the dough into a 9-inch pie plate, trimming to leave a 1-inch overhang.
  12. Dampen the underside of the overhang with water, turn it under to create a thick edge, and flute or decorate as desired.
  13. Place the pie shell in the freezer for 10 minutes to firm up before filling or baking.
  14. For a double crust: Roll out the second disk to an 11 to 12-inch circle and place over the filled pie.
  15. Trim the top crust to leave a 1-inch overhang, dampen edges, and press together with the bottom crust.
  16. Cut steam vents in the center of the top crust.
  17. To pre-bake: Heat oven to 425ðF (218ðC). Line the crust with foil and fill with dried beans or rice.
  18. Bake for 6 minutes, then remove the foil and weights.
  19. Bake for 8 to 10 minutes longer until the shell is lightly browned. Cool completely on a wire rack.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 762.4kcal
% Daily Value *
Total Fat 36.4g56%
Saturated Fat 21.5g108%
Cholesterol 179.2mg60%
Sodium 3946.8mg165%
Total Carbohydrate 91.5g31%
Dietary Fiber 3.2g13%
Sugars 0.7g
Protein 15.6g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pie crust, butter crust, flaky pastry, pie dough, baking, dessert base, homemade crust, apple pie, pumpkin pie, pastry recipe, vegetarian baking, all butter, pie shell, crust variations, baking tips
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