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    You are in: Home / Recipes / Electric Mixer Sweet Butter Pie Crust Recipe
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    Electric Mixer Sweet Butter Pie Crust

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on March 12, 2013

      I followed the recipe exactly and it was so difficult to work with! When I tried to roll it out it kept tearing apart. It took me almost half an hour to roll it just barely enough to fit inside the pan. When I picked it up it tore a part and I ended up having to squish it to the shape of the pan. I'm sire it tastes good, but I won't be using this dough ever again. It's just way too difficult. :/

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    • on June 14, 2011

      I have to give the recipe 5 stars, because this was my first time EVER making a pie crust!! And, though it didn't turn out perfectly, it was pretty darn good! I mixed it by hand and per the suggestion of a baker I know, I didn't use a rolling pin. Lessons learned: I didn't trim enough excess around my edges, so the edge of the crust was too thick. And I didn't roll out the crust enough, so it was pretty dense and thick (it was difficult since I used my hands). But it sure did taste good! The sweetness of the crust balanced out the sourness of the mulberry/rhubard filling.

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    • on April 29, 2009

      I followed this exactly, but my dough was so dry it was difficult to roll out, transfer, etc (too much flour even spooned into the measuring cup). I baked a pumpkin pie and ended up with soft crust on the underside and overcooked edges. I think it would be helpful to note some baking times/temps for a pie or two to help get this perfect. No complaints on the taste.

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    • on March 31, 2009

      This is really delicious!!! I had never put sugar into a pie crust and now I will always make dessert crusts with sugar!!!!! It was not too sweet just a nice flavor and a hint of sweet to the crust. Used this crust for Maine Wild Blueberry Pie and it was just wonderful for that. I also had never mixed pie crust in a mixer. I actually used a food processor with dough attachment blade (that I had never used--it just sat around in my cabinet). I think I am old school on making pie crust, I like to channel my inner Laura Ingalls and think about prairie days when I make pie crust with my pastry blender and rolling pin. This was really fast as far as getting the butter incorporated in with the flour but I still had to get after it by hand and mix all the flour in that was on the edges of the mixer bowl. If I use the mixer again, I will use the regular blade because it is longer and maybe it will mix better. No matter how you get this crust mixed together, the flavor is terrific!!!!!!! I will definitely make this one again, thanks!!!!!!

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    • on November 28, 2008

      I also added some cinnamon and nutmeg to the dough for my pumpkin, apple and pecan pies. Wonderful! Will make again, thanks for sharing.

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    • on March 16, 2007

      It was awesome! Easiest pie crust I've ever made and it was so sweet! I actually used wheat flour and natural sugar and it was just as great if anyone wanted to try that.

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    • on December 04, 2005

      So easy, I just threw it in my mixer and it came out perfect. It is so sweet that just cooked by itself tastes like a cookie.

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    Nutritional Facts for Electric Mixer Sweet Butter Pie Crust

    Serving Size: 1 (79 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 319.5
     
    Calories from Fat 141
    44%
    Total Fat 15.7 g
    24%
    Saturated Fat 9.7 g
    48%
    Cholesterol 40.6 mg
    13%
    Sodium 233.1 mg
    9%
    Total Carbohydrate 40.1 g
    13%
    Dietary Fiber 1.1 g
    4%
    Sugars 8.4 g
    33%
    Protein 4.4 g
    8%

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