Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, butter pie crust (2 crusts). It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

I have made just simple pie crusts with it, as well as have used it to do more intricately decorated ones; braided and woven top crusts, have made flowers, fruits and leaves to garnish tarts with, etc., and the pie dough NEVER looses it's shape, even with the most intricate of sculpted details: No melting in the oven. Tough crusts are the result of not enough fat in the crust, as well as overworking the dough. Use the all butter pie crust recipe or my shortening and butter pie crust recipe to ensure a flaky, tender pie crust.

Butter Pie Crust (2 Crusts) is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Butter Pie Crust (2 Crusts) is something that I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can cook butter pie crust (2 crusts) using 4 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Butter Pie Crust (2 Crusts):

1. Make ready 2 sticks unsalted butter (cubbed)
2. Prepare 2.5 cups flour
3. Get 1/2 tsp salt
4. Take 1/2 cup cold water

Easy to roll, buttery-tasting, and somewhere between flaky/crumbly, it's like an old friend: reliable and forgiving. This recipe makes two crusts, enough for a double-crust pie or two single-crust pies. You want it to stay cold so that butter stays nice and chunky. On top of that, the flavor of this flaky, homemade Butter Pie Crust far surpasses anything you can buy pre-made!

Steps to make Butter Pie Crust (2 Crusts):

1. Sift flower
2. Add cubbed cold butter into flour and cut the butter into the flour until it resembles a crumble, then add cold water. If it seems too wet, which mine was, add a little bit more flour, about a small handful.
3. Split evenly in two balls of dough and freeze for 30 mins
4. Roll out dough in all directions throughout the dough to prevent shrinking.
5. Fold dough into quarters when transferring it to a pie sheet to prevent ripping. (I.e., fold in half once, and then half again until it’s shaped like a cone)

And yes, I am firmly in the all-butter pie crust camp. I know that vegetable shortening has its merits when it comes to pie crust, but it's an ingredient that I prefer to avoid when possible. The milkfats in butter will also help the crust brown nicely. The lightest, flakiest pie crust happens when fat, flour, salt, and liquid combine in just the right way, and most importantly, at just the right temperature. In fact, temperature comes into play from the very start, because the fat (in this case, butter) needs to stay very cold so it doesn't melt into the flour before the crust goes into the oven.

So that is going to wrap this up with this exceptional food butter pie crust (2 crusts) recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!