JIFFY BUTTER PIE CRUST

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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

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.

Wajid Shahzad
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This is the best pie crust recipe ever!


Tywanna Briggs
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I love how versatile this pie crust recipe is. I can use it for sweet or savory pies, and it always turns out great.


Fazeel Marghzani
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This pie crust recipe is a lifesaver. I used to be intimidated by making pie crust, but this recipe makes it so easy.


Elias Mansukoski
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I've tried many pie crust recipes, but this one is by far the best. It's so flaky and flavorful, and it's perfect for any type of pie.


SaVaGe_812_
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This is the perfect pie crust recipe for beginners. It's so easy to make, and it always turns out great.


Prof. Imran
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I made this pie crust recipe for a potluck, and it was a huge hit. Everyone loved the flaky crust and the delicious flavor.


Narayan Gurung
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I used this pie crust recipe to make a chocolate cream pie, and it was amazing! The crust was flaky and buttery, and it paired perfectly with the rich chocolate filling.


Marlon Hewitt
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I'm not a big baker, but even I can make this pie crust recipe. It's so simple and straightforward.


Galambi ahmed
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This is my go-to pie crust recipe. It's always flaky and delicious, and it's so easy to make.


S I Jewel
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I've made this pie crust recipe several times now, and it's always a success. It's so easy to work with, and it always bakes up perfectly.


Saoirse Shakya
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This is the best pie crust recipe I've ever tried. It's so flaky and buttery, and it's perfect for any type of pie.


Mina Karki
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I love how quick and easy this recipe is. I can have a pie crust ready in no time at all.


psychology today
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This pie crust recipe is a keeper! It's so easy to make and it always turns out flaky and delicious. I've used it for both sweet and savory pies, and it's always been a hit.


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