Ingredients for Jiffy Butter Pie Crust
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How to Make Jiffy Butter Pie Crust
- In a large bowl, whisk together the flour and salt.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in the ice water, a tablespoon at a time, until the dough just comes together. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently form it into a disc.
- Wrap the disc in plastic wrap and chill for at least 30 minutes.
- On a lightly floured surface, roll out the dough to your desired thickness.
- Carefully transfer the dough to your pie plate.
- Trim and crimp the edges.
- Prick the bottom of the crust with a fork to prevent bubbling.
- For a blind bake (for pies with wet fillings): Line the crust with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes. Remove the weights and parchment and bake for another 5 minutes, or until lightly golden.
- For pies with dry fillings, bake according to your pie recipe instructions.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
0g
Fat
66g
Carbs
10g
