The basic crust ingredients are butter flour water and a pinch of salt. I prefer to make my pie crusts by hand so quick and easy and this is the method that I use.

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Stir in water a tablespoon at a time until mixture forms a ball.

Butter pie recipe. Place mixture in a 9 inch pie pan and press firmly into bottom and sides of pan. I keep some of my butter in the freezer and transfer it to the refrigerator a couple hours before beginning the crust. Parboil the potatoes until they are just soft but still holding their shape about 8-10 minutes.

Drain and slice into your pie dish into which you have rolled out a bottom layer of pastry layer in the onions salt and pepper and flecks of butter top off with the top layer of pastry. Roll out about two thirds of the pastry to line a pie dish and trim the edges. Whisk together the flour sugar and salt in a large bowl.

Fill a glass with 1 cup of water add ice. At its heart a good pie dough is a balance of three key ingredients. Flour butter and water.

Sprinkle with reserved peanut butter. In a small bowl beat egg whites until stiff peaks form. You only need 12 cup of water in this butter pie crust recipe but have a little extra just in case.

If youre making a pie that requires a pre-baked crust eg lemon meringue chocolate cream youll need to blind bake it. Spoon your mixture into your pie crust spoon your whip cream topping on top of the filling. Line the chilled crust with foil or parchment paper and fill it with pie.

Vinegar inhibits the development. Cut in the cold cubed butter with a pastry. Slide the foil into each seam and crimp.

Use ice cold water. Often a tiny amount of vinegar ½ tsp is added in the belief that it tenderizes the pie dough. Toward the end of baking check in on the pie crust.

After baking lift the foil and beans from the pie and save the beans to use for future pie crusts. Optional Garnish with remaining nutter butter cookies and crumb the edges of the pie. Bake at 180 degrees for approx ½ hour until golden serve immediately with your preferred condiment.

This butter pie crust recipe contains a few other ingredients that make it the best it can be but the aforementioned three are the fundamental elements. Place 1 package of cookies in a food processor and process to fine crumbs. Cut in butter until mixture resembles coarse crumbs.

Fill the foil lined crust all the way to the top with dried beans or granulated sugar instead of pie weights. Bake in preheated oven for 8 minutes Allow to cool. The water interacts with the flour to form the gluten that creates the structure for the dough.

To bake an unfilled pie crust preheat the oven to 400F. Wrap in plastic and refrigerate for 4. Slowly add butter with the processor running on low speed and process until mixture resembles wet sand.

Spread reserved custard evenly over peanut butter mixture. Spread meringue over hot filling sealing edges to crust. Saute the onions over a low heat in the butter until soft but not browned as this will spoil the end flavour.

In a large bowl combine flour and salt.

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