Best 8 Buttery Crunch Crust Recipes

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Indulge in the delightful buttery crunch crust, characterized by its golden-brown, flaky layers and a burst of rich, buttery flavor in every bite. Whether you're a seasoned baker looking to elevate your culinary repertoire or a novice home cook seeking a delectable treat, this article will guide you through the process of creating the perfect buttery crunch crust. We'll explore essential ingredients, step-by-step instructions, and expert tips to ensure your crust turns out crispy, flavorful, and the perfect complement to your favorite fillings. So, gather your ingredients, prepare your kitchen, and let's embark on a culinary journey that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

BUTTERY CRUNCH CRUST



Buttery Crunch Crust image

This tasty crust can be made for any type of custard or cream pie. In fact, it goes well with anything. It can be made with coconut or chopped nuts. Pecans or walnuts work best. Delicious! A special treat!

Provided by sal

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Time 25m

Yield 8

Number Of Ingredients 4

½ cup chopped pecans
¼ cup brown sugar
1 cup all-purpose flour
½ cup butter, melted

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a medium bowl, mix together pecans, sugar, and flour. Stir in melted butter or margarine. Reserve 1/2 of the mixture for topping the pie, then press the rest evenly into a 9 inch pie pan.
  • Bake in preheated oven for 12 to 15 minutes, until golden brown. Allow crust to cool before filling.

Nutrition Facts : Calories 222.9 calories, Carbohydrate 17.3 g, Cholesterol 30.5 mg, Fat 16.6 g, Fiber 1.1 g, Protein 2.4 g, SaturatedFat 7.7 g, Sodium 83.3 mg, Sugar 4.7 g

OLD-TIME BUTTER CRUNCH CANDY



Old-Time Butter Crunch Candy image

Both my children and my grandchildren say the season wouldn't be the same without the big tray of candies and cookies I prepare. This one's the most popular part of that collection. We love the nutty pieces draped in chocolate. -Mildred Duffy, Bella Vista, Arkansas

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 2 pounds.

Number Of Ingredients 6

1 cup butter
1-1/4 cup sugar
2 tablespoons light corn syrup
2 tablespoons water
2 cups finely chopped toasted almonds
8 milk chocolate candy bars (1.55 ounces each)

Steps:

  • Line a 13x9-in. pan with foil; set aside. Using part of the butter, grease the sides of a large heavy saucepan. Add remaining butter to saucepan; melt over low heat. Add sugar, corn syrup and water. Cook and stir over medium heat until a candy thermometer reads 300° (hard-crack stage). , Remove from the heat and stir in almonds. Quickly pour into the prepared pan, spreading to cover bottom of pan. Cool completely. Carefully invert pan to remove candy in 1 piece; remove foil. , Melt half of the chocolate in a double boiler or microwave-safe bowl; spread over top of candy. Let cool. Turn candy over and repeat with remaining chocolate; cool. Break into 2-in. pieces. Store in an airtight container.

Nutrition Facts : Calories 375 calories, Fat 26g fat (12g saturated fat), Cholesterol 35mg cholesterol, Sodium 137mg sodium, Carbohydrate 34g carbohydrate (29g sugars, Fiber 3g fiber), Protein 5g protein.

BUTTER CRUNCH PIE CRUST



Butter Crunch Pie Crust image

An easy pie crust made with pecans or walnuts. This is from a church cookbook submitted by a friend of my grandma's, Ida Mae.

Provided by Kaarin

Categories     Dessert

Time 25m

Yield 1 pie

Number Of Ingredients 4

1 cup flour
1/4 cup brown sugar, packed
1/2 cup pecans or 1/2 cup walnuts, finely chopped
1/2 cup butter, cold

Steps:

  • Mix flour, sugar and nuts.
  • Cut in the butter with a pastry blender until the texture of coarse crumbs.
  • Spread in a 9x13 pan.
  • bake at 400 degrees for 15 minutes.
  • Remove from oven and stir with a spoon.
  • Reserve 3/4 cup of mixture for topping if desired and immediately press the remaining into a 9 inch pie plate.
  • Cool.

Nutrition Facts : Calories 1852.7, Fat 132.5, SaturatedFat 61.9, Cholesterol 244, Sodium 677.7, Carbohydrate 156.5, Fiber 8.6, Sugar 55.5, Protein 18.9

BUTTER CRUNCH



Butter Crunch image

Provided by Food Network

Categories     dessert

Time 35m

Yield 1 (10 by 15) sheet pan

Number Of Ingredients 8

2 pounds butter
1/2-quart warm water
2 pounds granulated sugar, plus 1/2-ounce
1/4 teaspoon lecithin (emulsifier)
1/2 pound raw almonds, chopped, plus extra almonds, roasted and chopped, for garnish
1/4-ounce table salt
1/2-ounce granulated sugar
Melted chocolate, for garnish,optional

Steps:

  • Melt butter and bring to boil. Add warm water and return to boil. Add the 2 pounds of sugar and lecithin, stirring constantly, until mixture becomes homogenous. Add almonds and cook until almonds are roasted. Lower flame and cook to 300 degrees F. Take off heat; add salt and remaining 1/2-ounce granulated sugar until dissolved, stirring constantly. Pour onto greased baking sheet, spread out as thin as practical, score and cut.
  • Option: Once cooled, dip in melted chocolate and sprinkle with roasted chopped almonds.

OLD-FASHIONED BUTTER CRUNCH



Old-Fashioned Butter Crunch image

Provided by Food Network

Time 1h

Number Of Ingredients 8

16 tablespoons (2 sticks) unsalted butter
1 1/2 cups sugar
3 tablespoons light corn syrup
3 tablespoons water
1 cup toasted almonds, chopped, about 4 ounces
12 ounces semisweet chocolate, tempered
1 cup toasted almonds, chopped, about 4 ounces
One 12 x 18-inch pan, buttered and lined with buttered foil, plus 2 large cutting--boards, jelly-roll pans, or cardboard pieces, covered with parchment.

Steps:

  • To make the butter crunch mixture, melt the butter in a saucepan. Remove from heat and stir in sugar, corn syrup, and water. Cook, stirring occasionally, until the mixture reaches 300 degrees on a candy thermometer. Remove from heat, stir in almonds, and pour out into prepared pan, spreading the mixture with the back of a spoon to fill the pan. Before the butter crunch hardens, but when it is firm enough to handle, turn it out onto a large parchment-covered cutting board and peel away the foil. Allow the butter crunch to cool completely. To finish the butter crunch, wipe the top surface of the candy with a damp paper towel to remove excess butter and allow to dry a few minutes. Have another cutting board or the back of a jelly-roll pan ready to turn the candy over onto. Use a small offset metal icing spatula to spread half the tempered chocolate quickly over the butter crunch. Scatter half the chopped almonds over the chocolate. Cover this finished surface with a piece of parchment paper or foil and place another cutting board or the back of a large jelly-roll pan. Remove top board and paper and quickly spread with remaining tempered chocolate and scatter on remaining almonds (it isn't necessary to wipe the second side because it wasn't against a buttered surface). Refrigerate for 20 minutes to set chocolate. Break the butter crunch into 2-inch pieces. Store candy in a tin or plastic container with a tight-fitting cover and keep at a cool room temperature for up to a week.

BUTTER CRUNCH CRUST!



Butter Crunch Crust! image

This crust is awesome! It is absolutely Foolproof, versatile and the perfect solution for any filling that needs a "Ready" crust.

Provided by Koechin Chef

Categories     Pie

Time 25m

Yield 1 Pie shell

Number Of Ingredients 4

1/2 cup butter
1/4 cup brown sugar (packed)
1 cup flour (sifted)
1/2 cup chopped nuts

Steps:

  • Heat oven to 400°F.
  • Combine all ingredients with hands. Spread on sheet pan. Bake for 15 minute Remove from oven and immediately press onto the bottom and up the sides of a 9-inch pie pan.
  • Cool and fill.
  • PS:* you may use Coconut instead of nuts, or a mixture of both! :-).

Nutrition Facts : Calories 1883, Fat 128.5, SaturatedFat 63.2, Cholesterol 244, Sodium 1136, Carbohydrate 166.3, Fiber 9.5, Sugar 56.5, Protein 25.7

BUTTER CRUNCH PUDDING



Butter Crunch Pudding image

You'll need just four ingredients to make the sweet crumb topping for Butter Crunch Pudding. "I got the idea from my sister. It's actually a pie crust recipe," Kathy relates. "Without time to fuss, I put the crumbs on top of a cooked or instant pudding. Everybody loves it."

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 4 servings.

Number Of Ingredients 6

1 cup all-purpose flour
1/2 cup sweetened shredded coconut
1/4 cup packed brown sugar
1/2 cup cold butter, cubed
2 cups cold milk
1 package (3.4 ounces) instant lemon pudding mix or flavor of your choice

Steps:

  • In a large bowl, combine flour, coconut and brown sugar; cut in butter until crumbly. Spread the crumb mixture on a 15x10x1-in. baking pan. Bake at 375° for 15 minutes, stirring once. Cool slightly. , Meanwhile, in a another large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; chill for 5 minutes. , Spoon half of the crumbs into each of four dessert bowls. Top with pudding and remaining crumb mixture.

Nutrition Facts : Calories 586 calories, Fat 31g fat (20g saturated fat), Cholesterol 78mg cholesterol, Sodium 617mg sodium, Carbohydrate 72g carbohydrate (42g sugars, Fiber 1g fiber), Protein 8g protein.

BUTTERY CRUNCH CRUST



Buttery Crunch Crust image

This tasty crust can be made for any type of custard or cream pie. In fact, it goes well with anything. It can be made with coconut or chopped nuts. Pecans or walnuts work best. Delicious! A special treat!

Provided by Sara

Categories     Pastry Pie Crusts

Time 25m

Yield 8

Number Of Ingredients 4

½ cup chopped pecans
¼ cup brown sugar
1 cup all-purpose flour
½ cup butter, melted

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a medium bowl, mix together pecans, sugar, and flour. Stir in melted butter or margarine. Reserve 1/2 of the mixture for topping the pie, then press the rest evenly into a 9 inch pie pan.
  • Bake in preheated oven for 12 to 15 minutes, until golden brown. Allow crust to cool before filling.

Nutrition Facts : Calories 222.9 calories, Carbohydrate 17.3 g, Cholesterol 30.5 mg, Fat 16.6 g, Fiber 1.1 g, Protein 2.4 g, SaturatedFat 7.7 g, Sodium 83.3 mg, Sugar 4.7 g

Tips:

  • Mise en Place: Always prepare and measure your ingredients before you start cooking. This will help you stay organized and avoid scrambling.
  • Use Cold Butter: Cold butter is easier to work with and will result in a flakier crust. If your butter is too soft, chill it in the freezer for a few minutes before using.
  • Don't Overmix: Overmixing the dough will make the crust tough. Mix just until the ingredients are combined.
  • Chill the Dough: Chilling the dough before baking will help it hold its shape and prevent it from spreading too much.
  • Bake at a High Temperature: Baking the crust at a high temperature will help it crisp up and brown.
  • Watch the Crust: Keep an eye on the crust while it's baking. It should be golden brown all over.

Conclusion:

Buttery crunch crust is a delicious and versatile crust that can be used for a variety of desserts. It's easy to make and can be tailored to your own taste. With a few simple tips, you can make a perfect buttery crunch crust every time. So next time you're looking for a delicious and easy crust, give buttery crunch crust a try.

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