Jiffy Butter Pie Crust
2 c All-purpose flour 3/4 ts Salt 2/3 c Butter,chilled,cut into 8 pi 1 ea Yolk of large egg This rich,all-butter recipe makes two single piecrusts or one double crust pie; margarin...
Ingredients
- 2c all-purpose flour
- 3/4ts salt
- 2/3c butter,chilled,cut into 8 pi
- 1ea yolk of large egg
Directions
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2 c All-purpose flour 3/4 ts Salt 2/3 c Butter,chilled,cut into 8 pi 1 ea Yolk of large egg This rich,all-butter recipe makes two single pie
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margarine may be substituted for butter,if desired
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In a large bowl,combine flour and salt.With pastry blender or two knives,cut in butter until mixture resembles coarse crumbs.In small bowl,b
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TO MAKE SINGLE CRUST:On lightly floured surface,roll out half dough to 11 to 12" circle(see note);fit into 9" pie plate;trim, leaving 1" ove
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turn under;flute edges or make decorative edging as described below.Place in freezer 10 minutes.Note:Depending on depth of edge or type of e
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TO MAKE DOUBLE CRUST:Roll out dough as for single crust pie
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fit into pie plate;trim.Roll out remaining dough to 11 to 12" circle;fit over top of pie;trim,leaving 1"overhang.Dampen edges of pastry with
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flute edge .Cut vents for steam in center of top crust