Buttery Crust

June 12, 2016
Print Recipe
Buttery Crust
Makes: 2 pie crusts
Prep Time 15 minutes
Prep Time 15 minutes
  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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