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    You are in: Home / Recipes / Jiffy Butter Pie Crust Recipe
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    Jiffy Butter Pie Crust

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    0 mins

    0 mins

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    Ingredients:

    Serves: 6

    Yield:

    crusts

    Units: US | Metric

    Directions:

    1. 1
      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,beat egg yolk with 3 tablespoons ice water;sprinkle mixture,1 tablespoon at a time,over flour mixture;toss with fork to blend lightly but evenly.Add up to 1 tablespoon water,if necessary,until dough begins to form a ball.Knead dough gently 2 or 3 times;flatten into disk shape.
    2. 2
      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" overhang.Dampen underside of hangover with water; 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 edging used for crust,you may need up to full recipe dough.Any unused dough can be frozen,tightly wrapped, for up to 2 months.
    3. 3
      TO MAKE DOUBLE CRUST:Roll out dough as for single crust pie; 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 water;press together or turn under; flute edge .Cut vents for steam in center of top crust.
    4. 4
      PREBAKED PIE SHELL:Prepare jiffy Butter crust,recipe above, or one 10 or 11 ounce package piecrust mix according to package directions.Roll out half dough;fit into 9" pie plate; prepare single crust as directed.After fluting,place in freezer 10 minutes.Heat oven to 425 degrees.Line crust with foil;fill foil with dried beans or rice.Bake 6 minutes.Remove foil and beans;bake 8 to 10 minutes longer until pie shell is lightly browned.Cool completely on wire rack before filling.Makes one 9" pie shell.
    5. 5
      ROPE EDGE Fit and shape pastry crust as in Jiffy Butter Crust recipe; trim to leave 1 1/2" overhang.Dampen overhang with water; roll under to make high standing edge.Press right thumb into pastry edge at an angle;press and squeeze pastry between thumb and knuckle of forefinger.Repeat,keeping same angle to make ropelike edging.
    6. 6
      LEAF EDGE Fit and shape pastry crust as in Jiffy Butter Crust recipe, turning edge under.Press flat to rim of pie plate.With sharp paring knife,cut out 1" oval-shaped leaves from leftover pastry scraps.Lightly mark veins on leaves.Dampen rim of pastry crust with water;place leaves in slightly overlapping pattern around edge;press gently but firmly to adhere.
    7. 7
      SCALLOPED EDGE Fit and shape crust as in Jiffy Butter Crust recipe,turning edge under.Place forefinger of left hand inside crust edge.
    8. 8
      Using thumb and forefinger of right hand,pinch around left forefinger to make wide scallops.Repeat around border,making sure scallops are same size.
    9. 9
      BRAIDED EDGE Fit and shape pastry crust as in Jiffy Butter Crust recipe, turning edge under.Press edge flat to rim of pie plate.Roll leftover pastry into long thin rectangle;cut into long strips,1/4"wide.Weave strips into one long continuous braid to fit around rim of piecrust.Brush rim with water;set braid in place;press gently to adhere SUNBURST EDGE Fit and shape pastry crust as in Jiffy Butter Crust;trim edge exactly to fit pie plate rim.Cut pastry edge at 1/4" intervals, making each cut 3/4" long.Dampen cut edge with water;fold over each pastry section into triangle,pressing to seal.

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    Ratings & Reviews:

    • on September 19, 2009

      55

      I finally found the perfect pie crust after trying so many. Just the right amount of moistness and flakiness and the taste is wonderful. I haven’t found a filling that did not like this crust. An apple pie made with this crust is to die for

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 15, 2008

      35

      It was a bit too dry, I had to add a bit more water to it. For a single, I would recommend using the whole doh that you make.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 07, 2007

      55

      This was a very good crust. My husband really enjoyed it. My 12 year old actually made this in the food processor. I will make this from now on. Thanks

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Jiffy Butter Pie Crust

    Serving Size: 1 (70 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 342.5
     
    Calories from Fat 195
    57%
    Total Fat 21.7 g
    33%
    Saturated Fat 13.3 g
    66%
    Cholesterol 89.4 mg
    29%
    Sodium 438.8 mg
    18%
    Total Carbohydrate 31.9 g
    10%
    Dietary Fiber 1.1 g
    4%
    Sugars 0.1 g
    0%
    Protein 4.9 g
    9%

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