Butter Pie Crust
2 9" pie shells or 1 (2 crust) pie
2 cup all-purpose flour
2/3 cup butter, cold
1/4 teaspoon salt
4 - 5 tablespoons ice water
In a medium bowl, using a fork combine flour and salt. Cut in butter using a pastry cutter until mixture resembles coarse crumbs. Using a fork, stir in enough water until the flour becomes just moistened. Divide dough in half. Shape each half into a ball and flatten slightly. Wrap 1 ball in plastic wrap. Refrigerate.
For a 1 crust pie, roll out 1 ball of dough on a lightly floured surface into a 12" circle. Fold into quarters. Place dough into a 9" pie pan. Unfold the dough, pressing firmly against bottom and sides. Trim crust to 1/2" from edge of pan. Crimp or flute edge. Fill and bake according to pie recipe directions.
For a 2 crust pie, roll out remaining ball of dough on a lightly floured surface into a 12" circle. Fold dough into quarters. Place dough over filling and unfold. Trim, seal and crimp or flute edge. Cut 5 or 6 large slits into the crust. Bake according to pie recipe directions.
For a pre-baked pie shell, prepare dough as directed above for 1 crust pie. To prevent shrinking, prick crust all over with a fork before baking. Bake at 475°F for 8 to 10 minutes or until lightly browned.
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