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Sweet and buttery pie crust, is there another type? Plain Jane crusts are nothing in comparison to sweet and buttery. This recipe will take only minutes to make and seconds to devour. This is particularly true for food items which delight the tummy.
For the most part, I’m not a baker. In truth, I really don’t enjoy it. Nor do I find baking to be therapeutic. Frankly, if I didn’t love sweet treats or desserts I would never have a reason to bake.
How’s that for honesty?
Therefor, because of this little dilemma I’ve had to dig deep into Justin’s family cookbook for a pie crust recipe, which where I found this one.
In a word, thank-you. Thank-you to the family which documented all their amazing homemade items!
This pie crust is buttery with a hint of sweetness, just how Justin likes it. Because of the amount of butter called for there’s no need to grease the pie pan beforehand. Simply sit back and allow the butter to do its thing.
I’ll go on record in saying, this is the only pie crust worth making. Amen, and you’re welcome.
What you’ll need:
A pastry cutter can be used to mix the ingredients, though I prefer my KitchenAid to do the work.
Although many will love this recipe, some will not. A few of you might seek a pie crust which is hardier, like one made with home rendered lard. Check back, that recipe will be shared later!
Feel free to use this pie crust for items other than dessert pie!
Back to this deliciously sweet and buttery recipe, the one that make the angels, and your family, sing with joy. Well, maybe not really make them sing with joy, but…
Y’all, this is so easy to make, and oh so worth it. Don’t be afraid to use it as a homemade crust for pot pie, quiche, and even cinnamon rolls.
This recipe makes one 9 inch pie shell, reserving enough to make a few mini cinnamon rolls.
- 1 1/2 cup All-Purpose Flour
- 1 tablespoon Organic Sugar
- 1/4 teaspoon Salt
- 1 stick Unsalted Butter cold
- 1/4 cup Water iced
- In a mixing bowl, combine the flour, salt, and sugar.
- Using a pastry cutter cut in the cold butter until the mixture resembles coarse crumbs.
- Add one tablespoon at a time the water until the mixture is able to be formed into a dough ball.
- Wrap the dough in plastic wrap and place into the refrigerator. Allow the dough to rest for at least 30 minute to overnight prior to using.
- To use, cut the dough ball into half and roll out two 9-inch pie shells.
Amount Per Serving: Calories: 193Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 30mgSodium: 68mgCarbohydrates: 19gFiber: 1gSugar: 2gProtein: 3g
Nutrition information isn’t always accurate.
Enjoy this pie crust recipe, who doesn’t love a buttery and sweet pie crust? No, really, who in their right mind wouldn’t like sweet and buttery pie crust?