ALL-BUTTER PIE CRUST

15 MINUTES 1 HOUR
1 HOUR 15 MINUTES 2 (9") PIE CRUSTS
AMY DUSKA

INGREDIENTS INSTRUCTIONS
All-Butter Pie Crust - Little Spoon Farm https://littlespoonfarm.com/wprm_print/all-butter-pie-crust

Nutrition Facts
All-Butter Pie Crust

Amount Per Serving (1 pie crust)

Calories 1391 Calories from Fat 846
% Daily Value*
Fat 94g 145%
Saturated Fat 59g 369%
Trans Fat 4g
Polyunsaturated Fat 4g
Monounsaturated Fat 24g
Cholesterol 244mg 81%
Sodium 1178mg 51%
Potassium 195mg 6%
Carbohydrates 121g 40%
Fiber 4g 17%
Sugar 2g 2%
Protein 17g 34%

Vitamin A 2836IU 57%

Calcium 52mg 5%
Iron 7mg 39%
* Percent Daily Values are based on a 2000 calorie
diet.

NOTES
To Store: Dough can be stored in the fridge for up to 2 days.

To Freeze: Wrap the dough in a few layers of plastic wrap and then put the wrapped dough
into a freezer bag for up to 3 months.

Form a Pie Shell: To form the pie shell, take a disk from the refrigerator and let rest for 5
minutes at room temperature. Roll the dough out on a floured surface into a 14 inch round.
Wrap the dough over the rolling pin, pick it up and carefully unroll it over a 9 inch pie plate.
Gently fit the pie into the bottom and sides of the pie plate. Use a sharp knife or kitchen
shears to trim a 1 inch overhang. Fold the edges under and press to seal.
To Freeze the pie shell: Place the pie shell into the refrigerator to chill and set for 1 hour.
Wrap tightly with a few layers of plastic wrap and place in freezer until ready to bake. Store in
the freezer for up to 3 months.
Blind Bake: Place a piece of parchment paper or coffee filter into the center of the pie crust.
Fill the center with pie weights or dry beans to keep the dough from puffing up while baking.
Chill for 30 minutes. Bake the crust at 375 degrees for 20 minutes. Remove the pie from the
oven and carefully lift out the paper and weights. Prick the bottom of the crust using a fork to
prevent bubbles, return to the oven for an additional 15 to 20 minutes or until the crust is
golden all over.

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