Anyone have good butter recipe pie crust for pumpkin pie?

Answer 1

4 C. Flour
1/2 C. Butter
8oz. Cream Cheese

Just need all the ingredients together. Roll into ball, cover with wax paper and let sit in fridge for atleast an hour. Roll out dough...makes 1 double crust or 2 single crusts. It sounds simple and it is!!!! When you bake the pumpkin pie..........it comes out so flaky and delicious. I put cream cheese in everything....and it is always worth it!

Answer 2

Butter Pie Crust

ingredients
8 oz. (1 cup) cold unsalted butter
9 oz. (2 cups) all-purpose unbleached flour
1/4 cup sugar
1/4 tsp. salt
1/4 cup cold water


how to make
Cut the butter into 1/2-inch cubes. Dump the flour, sugar, and salt into the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, if mixing the dough by hand). Mix for a second or two to blend the dry ingredients. Add the butter and then, running the mixer on low (or by hand with two knives or a pastry cutter), work the mixture until it's crumbly and the largest pieces of butter are no bigger than a pea (about 1/4 inch).


The butter should remain cold and firm. To test it, pick up some butter and pinch it between the thumbs and forefingers of both hands to form a little cube. If the butter holds together as a cube and your fingers are not greasy, then the butter is still cold enough. If your fingers look greasy, put the bowl in the refrigerator for 15 min. to firm up the butter before adding the water.


As the mixer turns on low (or tossing with a fork if mixing by hand), sprinkle the cold water evenly over the flour and butter. Work the dough until it just pulls together as a shaggy mass.


To roll out the dough for a double-crust pie
Cut the dough in half and pat each piece into a thick flattened ball Lightly flour your work surface and tap one of the dough balls down with four or five taps of the rolling pan. Begin rolling from the center of your dough outward. Stop the pressure 1/4 inch from the edge of the dough. Lift the dough and turn by a quarter and repeat the rolling until the dough is at least 12 inches in diameter. Be sure to re-flour the work surface if your dough is sticking.

It may feel strange not to, but don't chill the dough yet. Shape it into two disks and start rolling; you can chill the dough once the pie is assembled. This method is unconventional, but author Carolyn Weil says that ultimately you get the most tender result because you don't have to struggle with a disk of chilled, hard dough. Feel free to flour the surface, and slide that dough around. Having your dough stick is worse than using too much flour, most of which can be brushed off after rolling anyway. After every few strokes of the rolling pin, free the dough from the surface by sliding and turning it. Using a pot lid or a circle of cardboard as a template, trim the dough to form a 12-inch round (this should give you a 1-1/2-inch margin all around your 9-inch pie pan). Fold the dough in half, slide the outspread fingers of both hands under the dough, and gently lift it and transfer it to the pie pan. Unfold and ease the dough round into the bottom of the pie pan without stretching it.

Roll out the other dough ball and cut a second 12-inch round to be used as the top crust.

Answer 3

Hmmm... I use Crisco, but I'll have a look around for you...

Ok, here's one:

Baker's Secret Pie Crust

INGREDIENTS
3/4 cup cake flour
3/4 cup all-purpose flour
1 teaspoon white sugar
1/2 teaspoon salt
1/8 teaspoon baking powder
4 tablespoons unsalted butter
5 tablespoons shortening
1 egg yolk
2 teaspoons distilled white vinegar
3 cubes ice
1/2 cup cold water

DIRECTIONS
Measure butter & shortening onto a plate, put into freezer for about 20 minutes.

Measure cake flour, all-purpose flour, sugar, salt and baking powder into the bowl of a food processor. Pulse for a few seconds to mix.

Take 1/2 of the cold butter and 1/2 of the cold shortening, put into processor with dry ingredients and pulse off and on for about 1 minute. Scrape down twice while doing this.

Take remainder of the cold butter & cold shortening and cut in very briefly with the processor, leaving visible pea-sized chunks.

Do not over process at this stage!

In a measuring cup, mix egg yolk and vinegar together, add ice cubes and water. Let this get chilled, about 3 to 4 minutes.

Remove mixed flours and shortening from processor, put into a large mixing bowl. Sprinkle approximately 4 to 5 tablespoons of this egg, water, vinegar mixture, a little at a time, mixing gently with a fork. The key to this is, you do not want a wet dough, and you do not want to overmix.

Place this dough into plastic wrap or plastic bag, chill in refrigerator for a few minutes. (May also be frozen for a few weeks at this stage for future use).

Remove from refrigerator and roll out. This makes absolutely the BEST pie crusts. I have won County Fair competitions with this pie crust. Double for making a 2-crust pie.

Answer 4

im not sure if this is what you were looking for but here is a recipe, it is straight off the food network! It's a recipe for the whole pie including crust! Hope this works, if not SORRY!

Crust:
3/4 cup all-purpose flour
1/2 cup cake flour
1 1/2 tablespoons granulated sugar
1/4 teaspoon baking powder
1/4 teaspoon fine salt
1/4 cup cold unsalted butter (1/2 stick), diced
1 large egg white
1/4 teaspoon apple cider vinegar
2 tablespoons ice water, plus more as needed
Vegetable cooking spray
Filling:
1 (15-ounce) can pumpkin puree
1 (12-ounce) can evaporated skim milk
3/4 cup dark brown sugar
2 large eggs, lightly beaten
1/4 teaspoon finely grated orange zest
2 tablespoons dark rum
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon fine salt
Serving suggestion: Wedges of apples, oranges, and pears, and a few cranberries

To make the crust: In a food processor, pulse the flours, sugar, baking powder, and salt until combined. Add the butter and pulse the mixture until it resembles cornmeal mixed with pea-sized bits of butter, about 10 times. Add the egg white, vinegar, and water, and pulse 1 or 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add a couple of teaspoons of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand. Form the dough into a disk, wrap it in plastic wrap, and refrigerate at least 1 hour.
Lightly spray a 9-inch pie pan with oil. On a lightly floured surface, roll the dough into a thin disk, about 13 inches in diameter. Transfer the dough to the prepared pie pan and trim the edges, leaving about one inch hanging over the edge. Tuck the overhanging dough underneath itself to form an edge even with the rim. Flute the edge as desired. Freeze the crust for 30 minutes.
Preheat the oven to 400 degrees F. Line the crust with foil and fill with pie weights. Bake on the center rack until firm and just cooked, about 20 minutes. Reduce the oven temperature to 350 degrees F. Lift the foil to remove the beans, return to the oven, and bake until golden, about 10 minutes.
Meanwhile, make the filling. In a large bowl, whisk the pumpkin, evaporated milk, brown sugar, eggs, orange zest, and rum. In a small bowl, combine the cornstarch, cinnamon, ginger, nutmeg, and salt. Sift the dry ingredients over the pumpkin mixture and whisk until thoroughly blended.
Pour the filling into the prepared crust and bake until the filling is just set but not cracked, about 1 hour. Cool on a rack, serve warm or at room temperature.
Slim down tips
- Spray the pie tin with vegetable cooking spray to assure easy serving
- Top with 2 tablespoons of fat free frozen vanilla yogurt for an additional 23 calories

- This is a large serving (for comparison sake) - cut pie into 10 or 12 pieces instead of 8

Answer 5

Hi Michelle.
I collect mouse droppings, bird food,
and cover it all in molasses.
Works great for relatives you don't like.

Yours, RJM.

Answer 6

I haven't unpacked it, yet. But I know a great secret, on how to cheat, if you're interested.