nav-left cat-right
cat-right

Single Butter Pie Crust

Oh no! You forgot to buy a pie crust. Here’s a forgiving recipe that may be the first step to making you an accomplished pie maker.

Single Butter Pie Crust

The Basics:

  • Wax paper
  • 9.5 inch deep dish pie plate
  • 1 cup flour
  • 6 tablespoons butter, slightly softened
  • Ice water
  • 1/2 teaspoon salt

Cut the butter into bits using two sharp knives in a criss-cross fashion. (I’ve tried gadgets and the mixmaster, but for me this method is the only one that results in a tender, flakey crust.)

Mix in flour, using knives. Do not mash or stir.

Add salt and 4 tablespoons ice water. Continue combining with knives until you end up with what looks like a pile of little pebbles. Evenly-sized is best, but I usually cheat.

Combine ingredients gently with a spoon and then your hands, forming a ball. (Remove your rings first – cleaning off the dough is not fun.)

You want to be able to see bits of butter. Do not over-mix. That’s what makes a tough crust.

Refrigerate dough for 30 minutes.

Roll out dough evenly between two pieces of wax paper. A circle the width of the wax paper will probably fit your pie plate. Turn it over on the pie plate. It should be slightly larger.

Remove one piece of paper. Fit dough in place. Remove second piece of paper. Trim excess using very sharp knife.

Using your fingers or a teaspoon, mend holes and tears by gently pushing edges of dough together.

Voila! A uncooked pie crust for my pecan pie, one of the world’s easiest-to-make crowd-pleasers. I use the one-bowl recipe on the back of the Karo Light Corn Syrup. (Don’t forget the whipped cream.)

Sorry we can’t post the finished product now. It is still in the oven.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>