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We hope you got benefit from reading it, now let’s go back to butter pie crust (2 crusts) recipe. To make butter pie crust (2 crusts) you need 4 ingredients and 5 steps. Here is how you do that.
The ingredients needed to cook Butter Pie Crust (2 Crusts):
- Provide 2 sticks unsalted butter (cubbed)
- Use 2.5 cups flour
- You need 1/2 tsp salt
- Get 1/2 cup cold water
Instructions to make Butter Pie Crust (2 Crusts):
- Sift flower
- Add cubbed cold butter into flour and cut the butter into the flour until it resembles a crumble, then add cold water. If it seems too wet, which mine was, add a little bit more flour, about a small handful.
- Split evenly in two balls of dough and freeze for 30 mins
- Roll out dough in all directions throughout the dough to prevent shrinking.
- Fold dough into quarters when transferring it to a pie sheet to prevent ripping. (I.e., fold in half once, and then half again until it’s shaped like a cone)
Using your fingers, gently pat the dough into place. The pros: Butter has the best flavor and it forms light, lofty, flaky layers in pie crust. The flakiness comes partially from the water content of butter, which evaporates as the pie bakes and. You can skip the shortening this holiday season, because, as the name suggests, Erin McDowell's All-Buttah pie crust recipe uses just butter, flour, salt, and water. You can adapt the recipe for almost filling, so keep it handy for all your pumpkin, apple, chocolate, and pecan pies!
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