Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Perfect Butter Pie Pastry Recipe
    Lost? Site Map

    Perfect Butter Pie Pastry

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    P4's Note:

    After years of searching and experimentation, this, IMHO, is the best all-butter pie pastry. The secret is not to overwork it, and to make sure you chill it again AFTER you shape it into the pie pan. This dough will give you perfect, flaky pie crust, or turnovers.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    pie cru ...

    Units: US | Metric

    Directions:

    1. 1
      Cut the butter into 1/2" cubes.
    2. 2
      Place the flour, sugar and salt in your food processor.
    3. 3
      Pulse to combine.
    4. 4
      Add the butter and pulse until chunks the size of a pea remain.
    5. 5
      Slowly pour in the water, pulsing just until the dough begins to come together.
    6. 6
      It will look like a shaggy mess.
    7. 7
      Remove from the bowl and knead lightly one or two times, then pat out flat and cover with plastic wrap.
    8. 8
      Chill 2-3 hours before using.
    9. 9
      To use: Cut the dough in half, roll out one section at at time.
    10. 10
      After you have either fit it into a pie shell, or formed into squares for turnovers, make sure you chill the dough down hard AGAIN.
    11. 11
      This dough does much better when it goes into the oven ice-cold.
    12. 12
      It shrinks much less.
    13. 13
      Note: Do not overwork this dough or you will not get flaky results.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Perfect Butter Pie Pastry

    Serving Size: 1 (595 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1377.8
     
    Calories from Fat 839
    60%
    Total Fat 93.2 g
    143%
    Saturated Fat 58.4 g
    292%
    Cholesterol 243.8 mg
    81%
    Sodium 306.3 mg
    12%
    Total Carbohydrate 123.1 g
    41%
    Dietary Fiber 3.4 g
    13%
    Sugars 25.3 g
    101%
    Protein 14.2 g
    28%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites