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Jiffy Butter Pie Crust

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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 2
Calories: 762.4
Dietary: Vegetarian
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
  • 2 cup All-purpose flour
  • 3/4 teaspoon Salt
  • 2/3 cup Butter, chilled, cut into small cubes
  • 1 ea Yolk of large egg
  • 3 tablespoon Ice water
Directions
  1. 1
    In a large bowl, whisk together the flour and salt.
  2. 2
    Add the chilled, cubed butter to the flour mixture.
  3. 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. 4
    In a small bowl, beat the egg yolk with 3 tablespoons of ice water.
  5. 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. 6
    Add up to 1 additional tablespoon of ice water if necessary, just until the dough begins to hold together when pressed.
  7. 7
    Gently knead the dough on a lightly floured surface 2 or 3 times, just until it forms a cohesive ball.
  8. 8
    Divide the dough in half and shape each half into a flat disk.
  9. 9
    Wrap each disk tightly in plastic wrap and refrigerate for at least 30 minutes, or freeze for up to 2 months.
  10. 10
    For a single crust: On a lightly floured surface, roll out one disk into an 11 to 12-inch circle.
  11. 11
    Fit the dough into a 9-inch pie plate, trimming to leave a 1-inch overhang.
  12. 12
    Dampen the underside of the overhang with water, turn it under to create a thick edge, and flute or decorate as desired.
  13. 13
    Place the pie shell in the freezer for 10 minutes to firm up before filling or baking.
  14. 14
    For a double crust: Roll out the second disk to an 11 to 12-inch circle and place over the filled pie.
  15. 15
    Trim the top crust to leave a 1-inch overhang, dampen edges, and press together with the bottom crust.
  16. 16
    Cut steam vents in the center of the top crust.
  17. 17
    To pre-bake: Heat oven to 425ðF (218ðC). Line the crust with foil and fill with dried beans or rice.
  18. 18
    Bake for 6 minutes, then remove the foil and weights.
  19. 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
Read it online: https://www.chefs-mate.com/recipe/jiffy-butter-pie-crust-3/