Butter makes a flavorful, flaky pie crust that is really easy to handle.
| 2 |
|
cups all-purpose flour |
| 1/4 |
|
teaspoon salt |
| 2/3 |
|
cup cold LAND O LAKES® Butter |
| 4 to 5 |
|
tablespoons cold water |
Combine flour and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.
Divide dough in half; shape each half into ball. Flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate.
For 1-crust pie, roll out 1 ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Fill and bake according to pie recipe directions.
For 2-crust pie, roll out remaining ball of dough on lightly floured surface into 12-inch circle. Fold dough into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Cut 5 or 6 large slits in crust. Bake according to pie recipe directions.
For baked unfilled pie shell, prepare dough as directed above for 1-crust pie. Prick crust all over with fork before baking. Bake at 475°F. for 8 to 10 minutes or until lightly browned.
Recipe Tip
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