I need a easy pie crust recipe that uses butter not shortening.?!


Question: My large food processer has stopped working, and I need to make a pie crust asap. I still have my mini processer though...


Answers: My large food processer has stopped working, and I need to make a pie crust asap. I still have my mini processer though...
try this

EASY NO FAIL PIE CRUST

2 c. all purpose flour
1/2 tsp. salt
1/3 c. buttermilk
2/3 c. vegetable oil

Measure flour and salt. Add milk and oil. Stir only until dry ingredients are blended in. Divide dough in half. Roll each portion between 2 pieces of wax paper. Remove top layer of wax paper and transfer crust into pie plate with bottom wax paper still intact and on top. Remove wax paper from crust and shape edges as desired. Repeat with second portion of recipe. So easy and delicious.

or u prefer this

EASY PIE CRUST

Mix:

1 stick butter (room temperature)
1 c. flour
2 tbsp. sugar

Work with hands until dough almost holds together. Press into pie plate. Bake 375 degrees about 15 minutes.

This is an easy pie crust for those in a hurry or who don't like to roll pie crust.

enjoy
u are welcome Report It

Other Answers (4)


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  • valkscool's Avatar by valkscoo...
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    June 25, 2007
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  • 3 ounces (6 tablespoons) butter, chilled
    1 ounce (2 tablespoons) lard, chilled
    6 ounces (approximately 1 cup) all-purpose flour, plus extra for rolling dough
    1/2 teaspoon table salt
    1/4 cup ice water, in spritz bottle
    Approximately 32 ounces of dried beans, for blind baking

    Place butter and lard in freezer for 15 minutes. When ready to use, remove and cut both into small pieces.
    In the bowl of a food processor, combine flour and salt by pulsing 3 to 4 times. Add butter and pulse 5 to 6 times until texture looks mealy. Add lard and pulse another 3 to 4 times. Remove lid of food processor and spritz surface of mixture thoroughly with water. Replace lid and pulse 5 times. Add more water and pulse again until mixture holds together when squeezed. Place mixture in large zip-top bag, squeeze together until it forms a ball, and then press into a rounded disk and refrigerate for 30 minutes.

    Preheat oven to 425 degrees F.

    Place 2 metal pie pans in the refrigerator to chill.

    Remove dough from refrigerator. Cut along 2 sides of the plastic bag, open bag to expose dough, and sprinkle both sides with flour. Cover again with plastic and roll out with a rolling pin to a 10 to 11-inch circle. Open plastic again and sprinkle top of dough with flour. Remove pie pans from refrigerator and set first pan on top of dough. Turn everything upside down and peel plastic from bottom of dough. Place second pan upside down on top of dough and flip again. Remove first pan from atop dough. Trim edges if necessary, leaving an edge for meringue to adhere to. Poke holes in dough and place in refrigerator for 15 minutes.

    Place a large piece of parchment paper on top of dough and fill with dry beans. Press beans into edges of dough and bake in the oven for 10 minutes. Remove parchment and beans and continue baking until golden in color, approximately 10 to 15 minutes longer. Remove from oven and place on cooling rack. Let cool completely before filling.
    It's a pain, but use your same recipe using forks that you have in the freezer to keep them cold. Don't use your hand to mix it your dough will get tough.
    2 cups pastry flour
    1/2 teaspoon salt
    12 tablespoons (1 1/2 sticks) unsalted butter, cold
    about 7 tablespoons water, ice cold

    1. Mix together the flour and salt. Cut the butter into pieces the size of a walnut (about 1 1/2 tablespoons). Mix the flour and butter together in a large bowl, using only your hands, until the butter begins to break up.
    2. When the flour has just begun to pick up a little color from the butter , add the water, a bit at a time, and mix until the dough starts to come together. Since the exact amount of water needed will always vary, you have to develop a feel for how much to use.

    3. Remove the dough from the bowl to a floured surface and knead briefly, just until the dough begins to smooth out. Wrap in waxed paper or plastic wrap and refrigerate immediately. Allow the dough to rest for at least 30 minutes.

    4. When ready to roll out the dough, divide it in half. Place one half on a floured surface; return the other half to the refrigerator. To roll out the dough, form each half into a flat circle and quickly roll it out in the shape required. Always roll the dough very thin (about 1/4 inch). Line the pie pan with one half and set aside the second half for the upper crust. Refrigerate until ready to use.

    5. When assembling the pie, wet the edges where the two crusts join, to form a seal. Using your thumb and index finger, crimp them together. Make vents for the steam to escape.

    This is for a thin butter pie crust... if you don't need a top layer, you can nix dividing it and have a thicker crust, of course
    Good Luck!
    Graham crackers!




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