8,817 butter flour recipes

Classic potato gnocchi made from riced potatoes, flour, butter, and a hint of nutmeg. Light, pillowy dumplings shaped with a fork and boiled until they float.

Classic short pastry crust with cold butter and shortening cut into flour. The flaky, buttery, all-purpose pie shell that works for sweet pies, quiches, and tarts alike.

Melt-in-your-mouth butter cookies made with cornstarch and cake flour for an ultra-tender crumb. Just 4 ingredients, baked low and slow. Makes 100 bite-sized cookies.

Dutch baby pancake made with eggs, flour, milk, and butter baked in a hot pie plate until dramatically puffed. A five-ingredient oven pancake ready in about 30 minutes.

Pate sucree is the classic French sweet shortcrust pastry for tarts, with butter, sugar, egg, and flour. A buttery, slightly crisp shell that holds custards, fruit, and chocolate beautifully.

Sour cream pastry dough made in the food processor with flour, cold butter, salt, and sour cream. Supremely flaky and tender, ideal for galettes, hand pies, empanadas, and sweet or savory tarts.

Genoise sponge cake whips warm whole eggs and sugar to ribbon stage, then folds in cake flour and melted butter for a delicate French-style layer cake base. The classic foundation for tortes and trifles.

Prebaked pie shell using a classic lard-and-butter pastry. Blind-baked with weights for a flaky, sturdy crust ready to hold cream pies, fruit fillings, or quiche.

All-purpose pie pastry combining vegetable shortening and butter for the best of both fats: shortening for tenderness, butter for flavor. Makes enough for two double-crust pies.

Pecan shortbread cookies with buttery, melt-in-your-mouth crumb and a simple powdered sugar glaze drizzle. Five ingredients, no eggs, with toasted pecans throughout each tender bite.

Egg shortbread cookies with a tender, crumbly texture from butter, sugar, and a whole egg. Blind-baked with pie weights for an even, golden result. Simple 5-ingredient recipe.

Quick flame-toasted whole wheat tortillas with charred spots and puffy steam pockets, brushed with butter for fresh-from-the-comal flavor in minutes.

Tunnel of Fudge bundt cake with a gooey, molten chocolate center surrounded by dense cake and loaded with walnuts. The classic Pillsbury Bake-Off legend.

Microwave cucumber-onion bake with layered sliced cucumbers, onion rings, ketchup, and butter. A retro vegetable side dish ready in 30 minutes with just 6 simple ingredients.

Moravian Scotch cakes, a 4-ingredient Pennsylvania Dutch shortbread cookie with caraway seeds, topped with boiled icing and colored sugar. A crisp, buttery heritage recipe.

For a 9 inch pie Make sure you have cold ingredients, don't overwork the dough-it will make it tough, add ice water GRADUALLY-too much makes the crust tough, not enough makes it crack. The dough should just form clumps.