Best 3 Flaky Butter Crust Recipes

BUTTER FLAKY PIE CRUST

Steps:

• In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
• Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

MY FAVORITE FLAKY BUTTER PIE CRUST RECIPE

Steps:

• 1. Makes a double crust: Get a measuring cup fill with ice. Add cold water. Set cup aside.
• 2. Cut sticks of butter in half length wise. Turn over and cut in half again. You will have four pieces. Cut again width wise several times. You will have a little cubes of butter.
• 3. In a bowl Whisk the flour and salt together. Place mixture in a food processor.
• 4. Add butter to flour and pulse or blend until Butter is well incorporated. It should look like course crumbs.
• 5. Add 2 TB ice water to flour butter mixture. Pulse well. Add more water as needed by 1 tablespoon at a time. You will not be using all of the water. You will be using just enough to make the crust form a ball. (Do not add ice from water)
• 6. Turn food processor back on and pulse until it looks like it is beginning to form a ball. Remove from processor. The dough should easily form in to a pliable dough.
• 7. Divide dough in half,and flatten in to 2 disc's. Wrap well with plastic wrap. Place disc's in refrigerator for at least 3-4 hours. You may make the night before using. You may also freeze until ready to use. Roll dough out on floured surface until 11 inch circle is formed. Place in pie pan,and trim edges. Repeat for a top crust if needed. Makes enough for 1 bottom and 1 top, or 2 shells.
• 8. Note: before filling Crust. Beat an egg white. Brush bottom crust with egg white. This will prevent crust from getting soggy.

FLAKY BUTTER CRUST

Steps:

• Dissolve the salt in the water and refrigerate.
• Place the butter cubes and flour in the food processor (or mixer) bowl. Chill the bowl, ingredients and blade (or mixer paddle) in the freezer until well chilled, at least 30 minutes.
• Cut the butter into the flour using the pulse (or mixer paddle on slow speed) until the mixture resembles flakes of oatmeal.
• With the machine running, slowly pour in the cold salted water, mix just until the dough forms a ball.
• Divide the dough into three equal portions and shape each into a disk about 6 inches in diameter.
• Refrigerate disks for at least 30 minutes.
• Roll out each disk into 11 inch circles, place in a 9 inch pie pan and return the pan to the refrigerator until ready to bake or fill.
• Note: If baking the crusts without filling, place a piece of parchment over the crust and fill with rice, or dry beans, spreading them around the bottom to cover and weigh down the crust. Make sure the crusts are cold when they go into the preheated oven at 375°F Bake until the edges are lightly browned, about 20 minutes. Remove the rice or beans and the parchment, prick each crust several times with a fork, and return the crust to the oven to bake an additional 5 - 10 minutes. Remove and cool before filling.