Grandma's Best Butter Pie Crust
Rich, tender, buttery homemade pie crust
Equipment
- 1 Pie dish ceramic or glass for more even cooking
- 1 Rolling Pin wood, large
- 1 large mixing bowl fill to 3/4 of apple pieces
Ingredients
- 1.5 cup Flour can replace 1/2 cup white with 1/2 cup wheat
- 3/4 tsp Salt
- 1 stick Butter
- 2 tbsp Water
Instructions
- First, mix your dry ingredients together, then cut in the cold butter. Try not to over-handle it, because the butter should stay as cold as possible for ultimate flakiness. Use a pastry cutter to mix most of it, but then crumble it into fine crumbs in your fingers at the end. Pack the mixture flat into the bowl and use a knife to divide it exactly in half--for top and bottom crust.
- Lay two large pieces on the rolling surface and place half the crust mixture in the middle. Bring the edges of the plastic wrap up to form a bag, and twist it tightly around the crust mixture until you get a tight packed little ball of crust dough.
- Prepare your filling, any kind you like. Fill the pan to heaping over the unbaked lower crust. Repeat the plastic wrap procedure to pack and roll out the upper crust in the exact same way. Peel off the upper plastic wrap, slide your hand under, and reverse it onto the top of the filled pie. Peel off the other layer of plastic wrap.
- Fold the bottom crust over the top crust and crimp the edges with your fingers. Cut four vent slits in the top for baking.
- Place a large baking sheet on the rack beneath the pie (not directly under the pie pan) to catch any overflow of filling during baking. Bake 45-60 minutes at 350F, depending on how cooked you would like the filling and how golden brown the top.