This is a print preview of "Land O' Lakes Butter Pie Crust" recipe.

Land O' Lakes Butter Pie Crust Recipe
by myra byanka

Land O' Lakes Butter Pie Crust

Excellent recipe for a double crust 9" pie.

The secret to flaky pie crusts is to keep everything cold, as when you combine the ingredients and roll them out, the cold butter creates pockets within the dough, that make the crust flaky when baked.

Rating: 5/5
Avg. 5/5 2 votes
  United States American
  Servings: 1

Ingredients

  • 2 cups AP flour
  • 1/4 tsp. salt
  • 2/3 cup very cold unsalted butter, cut in small chunks
  • 4-5 tbs. ice water

Directions

  1. Add the flour and salt together.
  2. Cut in the butter with a pastry cutter or a fork. If you use your fingers, remember that they are warm and will melt the butter, if you work the dough too long.
  3. Once the dough resembles pea size crumbles, add 3 tbs. water and begin to pull the dough together in a ball. The less water used, the better, but it may take 5 tbs.
  4. Form the dough into 2 balls, one larger than the other, cover, and refrigerate on the top shelf for at least 30 minutes.
  5. Roll out the larger ball to 11" round. Place this in the pie plate, add your filling.
  6. Roll out the second ball, and use it as desired to top your pie.
  7. Bake the pie according to your recipe directions.