Best 2 Jiffy Butter Pie Crust Recipes

Are you craving a flaky and buttery pie crust that effortlessly melts in your mouth? Look no further than the irresistible Jiffy butter pie crust! This culinary masterpiece combines the convenience of a pre-made mix with the richness of real butter, resulting in a crust that is both tender and satisfying. Whether you're a seasoned baker or a novice cook, the Jiffy butter pie crust is your secret weapon for creating picture-perfect pies, tarts, and other delectable pastries. With its simple ingredients and straightforward preparation, this crust will transform your homemade treats into extraordinary culinary creations. So, gather your kitchen essentials and embark on a delightful baking journey with the Jiffy butter pie crust as your steadfast companion.

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

JIFFY BUTTER PIE CRUST

Jiffy Butter Pie Crust image

Make and share this Jiffy Butter Pie Crust recipe from Food.com.

Provided by MirandaLee

Categories Pie

Time 20m

Yield 2 crusts, 6 serving(s)

Number Of Ingredients 4

Ingredients

2 cups all-purpose flour
3/4 teaspoon salt
2/3 cup butter, chilled,into 8 piece
1 large egg yolk

Steps:

In a large bowl,combine flour and salt.With pastry blender or two knives,cut in butter until mixture resembles coarse crumbs.In small bowl,beat egg yolk with 3 tablespoons ice water;sprinkle mixture,1 tablespoon at a time,over flour mixture;toss with fork to blend lightly but evenly.Add up to 1 tablespoon water,if necessary,until dough begins to form a ball.Knead dough gently 2 or 3 times;flatten into disk shape.
TO MAKE SINGLE CRUST:On lightly floured surface,roll out half dough to 11 to 12" circle(see note);fit into 9" pie plate;trim, leaving 1" overhang.Dampen underside of hangover with water; turn under;flute edges or make decorative edging as described below.Place in freezer 10 minutes.Note:Depending on depth of edge or type of edging used for crust,you may need up to full recipe dough.Any unused dough can be frozen,tightly wrapped, for up to 2 months.
TO MAKE DOUBLE CRUST:Roll out dough as for single crust pie; fit into pie plate;trim.Roll out remaining dough to 11 to 12" circle;fit over top of pie;trim,leaving 1" overhang.Dampen edges of pastry with water;press together or turn under; flute edge .Cut vents for steam in center of top crust.
PREBAKED PIE SHELL:Prepare jiffy Butter crust,recipe above, or one 10 or 11 ounce package piecrust mix according to package directions.Roll out half dough;fit into 9" pie plate; prepare single crust as directed.After fluting,place in freezer 10 minutes.Heat oven to 425 degrees.Line crust with foil;fill foil with dried beans or rice.Bake 6 minutes.Remove foil and beans;bake 8 to 10 minutes longer until pie shell is lightly browned.Cool completely on wire rack before filling.Makes one 9" pie shell.
ROPE EDGE Fit and shape pastry crust as in Jiffy Butter Crust recipe; trim to leave 1 1/2" overhang.Dampen overhang with water; roll under to make high standing edge.Press right thumb into pastry edge at an angle;press and squeeze pastry between thumb and knuckle of forefinger.Repeat,keeping same angle to make ropelike edging.
LEAF EDGE Fit and shape pastry crust as in Jiffy Butter Crust recipe, turning edge under.Press flat to rim of pie plate.With sharp paring knife,cut out 1" oval-shaped leaves from leftover pastry scraps.Lightly mark veins on leaves.Dampen rim of pastry crust with water;place leaves in slightly overlapping pattern around edge;press gently but firmly to adhere.
SCALLOPED EDGE Fit and shape crust as in Jiffy Butter Crust recipe,turning edge under.Place forefinger of left hand inside crust edge.
Using thumb and forefinger of right hand,pinch around left forefinger to make wide scallops.Repeat around border,making sure scallops are same size.
BRAIDED EDGE Fit and shape pastry crust as in Jiffy Butter Crust recipe, turning edge under.Press edge flat to rim of pie plate.Roll leftover pastry into long thin rectangle;cut into long strips,1/4"wide.Weave strips into one long continuous braid to fit around rim of piecrust.Brush rim with water;set braid in place;press gently to adhere SUNBURST EDGE Fit and shape pastry crust as in Jiffy Butter Crust;trim edge exactly to fit pie plate rim.Cut pastry edge at 1/4" intervals, making each cut 3/4" long.Dampen cut edge with water;fold over each pastry section into triangle,pressing to seal.

BUTTER FLAKY PIE CRUST

Butter Flaky Pie Crust image

Butter makes this buttery flaky recipe the perfect crust for your pie!

Provided by Dana

Categories Desserts Pies Pie Crusts Pastry Crusts

Time 4h15m

Yield 8

Number Of Ingredients 4

Ingredients

1 ¼ cups all-purpose flour
¼ teaspoon salt
½ cup butter, chilled and diced
¼ cup ice water

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.

Nutrition Facts : Calories 172.8 calories, Carbohydrate 14.9 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 7.3 g, Sodium 155 mg, Sugar 0.1 g

Tips:

Use cold butter: Cold butter is easier to work with and will help keep the pie crust flaky.
Work quickly: Don't overwork the dough, or it will become tough. Mix the ingredients just until they come together.
Chill the dough: Chilling the dough before rolling it out will help prevent it from shrinking in the oven.
Use a sharp knife: A sharp knife will help you cut the dough evenly and prevent it from tearing.
Bake the pie crust until it is golden brown: The pie crust should be baked until it is golden brown, but not too dark. This will ensure that it is cooked through.

Conclusion:

Jiffy butter pie crust is a quick and easy way to make a delicious pie crust. It is perfect for both sweet and savory pies. With a few simple ingredients and a little bit of time, you can have a flaky, golden brown pie crust that will impress your family and friends.