Buttery Pie Crust

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IngredientsButtery Pie Crust

  • 2 cups all – purpose flour
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1/2 cup cold butter, cut into 1/2 inch pieces
  • 1/3 to 1/2 cup cold heavy whipping cream


  1. In the work bowl of a food processor, pulse together flour, sugar, and salt. Add butter; pulse until mixture resembles coarse crumbs. With processor running gradually add cream just until mixture forms a ball.
  2. Turn out dough onto a lightly floured surface, and knead for 15 seconds.
  3. Shape dough into a disk, wrap in plastic wrap, and refrigerate for 1 hour.
  4. Preheat oven to 350°F.
  5. In a lightly floured surface, roll dough into a 12 inch circle, and fit into a 9 inch regular or deep dish pie plate. Trim excess dough, fold edges under and crimp as desired.
  6. Line dough with parchment paper, and filled with pie weights.
  7. Bake for 15 minutes. Remove parchment and weights, and let cool completely

Makes crust for 1 (9 inch) regular or deep dish pie.

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