Buttery Crust

June 12, 2016
Print Recipe
Buttery Crust
Makes: 2 pie crusts
Mary Bowers shows upper crust style, dressed as Cheery, Cherry Pie
Prep Time 15 minutes
Servings
Prep Time 15 minutes
Servings
Mary Bowers shows upper crust style, dressed as Cheery, Cherry Pie
Instructions
  1. In a medium bowl, combine flour and salt. Cut in butter with a pastry blender or fork until mixture is crumbly.
  2. Sprinkle water 1 T. at a time over flour mixture, tossing lightly with a fork until mixture forms an even dough.
  3. Divide dough in half; flatten and shape into disks, and wrap each in plastic. Refrigerate for 1 hour.
  4. Roll pastry into 12” to 14” circle on a lightly floured surface. Carefully fold in quarters, lift gently and unfold into a 9” non-stick pie pan.
  5. Gently press pastry against bottom and sides of pan. Trim overhang to 1/2″, then fold the edge under. Pinch edges to flute. Fill with Cheery Cherry pie filling or one of your other favorites!

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