Jiffy Butter Pie Crust
Submitted by bunny777
All-butter pie crust with egg yolk for a rich, flaky pastry. Includes instructions for single crust, double crust, pre-baked shell, and five decorative edging styles.
YIELD
1 crustPREP
20 minCOOK
40 minREADY
60 minThis is a straightforward, all-butter pie crust that uses egg yolk and ice water to bring the dough together. The yolk adds richness and a slight golden color that shortening-based crusts can’t match.
The technique is classic: cut cold butter into flour and salt until you get coarse crumbs, then add just enough liquid to form a ball. The key word is “just enough." Too much water makes tough pastry. You want the dough to barely hold together when you press it.
What sets this recipe apart is the detail on decorative edges. Beyond the basic flute, you get instructions for rope, leaf, scalloped, braided, and sunburst edgings. If you’re making a pie for a holiday or special occasion, these finishes turn a simple crust into something worth showing off.
For a pre-baked shell, the recipe walks you through blind baking with foil and dried beans to prevent the bottom from puffing up. This is a must for any custard or cream pie where the filling doesn’t bake long enough to cook the crust through.
Pro Tips
- Keep your butter ice cold. Cut it into pieces and put it back in the fridge for 10 minutes before cutting it into the flour. Warm butter melts into the flour instead of creating flaky layers.
- The 10-minute freezer rest before baking prevents shrinking. Don’t skip it.
- When blind baking, press the foil snugly into the corners so the crust holds its shape.
- Leftover dough wraps tightly and freezes for up to two months. Thaw in the fridge overnight before rolling.
Variations
- Sweet crust: Add two tablespoons of sugar to the flour for dessert pies like pumpkin or pecan.
- Herb crust: Mix a teaspoon of dried thyme or rosemary into the flour for savory pies and quiches.
Ingredients
Directions
This rich, all-butter recipe makes two single piecrusts or one double crust pie; margarine may be substituted for butter, if desired.
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 inch circle(see note);fit into 9 inch pie plate;trim, leaving 1 inch 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 inch circle;fit over top of pie;trim, leaving 1 inchoverhang. 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 inch pie plate; prepare single crust as directed. After fluting, place in freezer 10 minutes. Heat oven to 425℉ (220℃).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 inchpie shell. EDGINGS: ROPE: Fit and shape pastry crust as in Jiffy Butter Crust recipe; trim to leave 1½ inch 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: 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 inch 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: 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: 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, ¼ inchwide. 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: Fit and shape pastry crust as in Jiffy Butter Crust;trim edge exactly to fit pie plate rim. Cut pastry edge at ¼ inch intervals, making each cut ¾ inch long. Dampen cut edge with water;fold over each pastry section into triangle, pressing to seal.
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