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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 124.8
  • Total Fat: 7.8 g
  • Cholesterol: 20.3 mg
  • Sodium: 103.4 mg
  • Total Carbs: 11.9 g
  • Dietary Fiber: 0.4 g
  • Protein: 1.7 g

View full nutritional breakdown of Buttery pie crust calories by ingredient
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Buttery pie crust

Submitted by: MCOLEEN
Buttery pie crust

Number of Servings: 12

Ingredients

    Salt, .25 tsp
    Butter, salted, 0.5 cup
    *Flour, white, 1.5 cup
    Water, tap, .25 cup

Directions

Cut butter into flour that was sifted with salt, mix lightly and chill for 4 hrs or overnight
Divide in two and roll out in pan and bake with pie filling

Makes 2 - 9" for 2 one crust pies into 12 servings or 1-9" pie with two crusts. (Count as 2 servings in this case)

Number of Servings: 12

Recipe submitted by SparkPeople user MCOLEEN.





TAGS:  Desserts |

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Member Ratings For This Recipe



  • 1 of 1 people found this review helpful
    Mcolleen, I live in the dry high altitude of Colorado, how would that change your recipe with the water?
    Thx. Kelly - 7/1/11

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  • 1 of 1 people found this review helpful
    This is exactly like my old freezer crust mix except for real butter instead of Crisco with its dangerous hydrogenated fats. Made it for our Thanksgiving pies.I had to use 17 T. water, 4 times amount given, but turned out well. - 11/24/10

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  • Incredible!
    1 of 1 people found this review helpful
    Really nice. :) Great flavor; flaky; all you could ask from a pie crust. Note to those wanting to try this recipe: It won't seem that you have added enough water, and the dough will seem difficult to work with after being chilled. Keep working with it, though, and it will become very workable soon. - 3/13/10

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  • Incredible!
    1 of 1 people found this review helpful
    Thank you,MCOLEEN, for posting this. The recipe that I was using had the same ingredients, but yours uses less of the ingredients and was better proportioned for only two crusts. I didn't refrigerate the dough, used ice water and needed an extra T of it, but it rolled out beautifully and was flaky. - 8/8/09

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  • Incredible!
    1 of 1 people found this review helpful
    I think this is a great recipe. I sub. Smart Balance Buttery Spread for the butter, because I have to watch my cholesterol. It lowers the calories to 96.9, fat to 4.7 and has no cholesterol. Excellent! - 11/10/07

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  • Love it! I've never been able to get a pie crust recipe to come out before! I had to roll it thinner than I like to make two crusts-- and now I was given a new pie pan, larger than 9", deep dish... I'm still struggling with how to increase the amount and still keep it so light and flaky! lol - 3/20/12

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  • I replaced the butter with .5 c vegetable oil and ice cold water then pressed it into my pie dish right away. I used this for my shepherds pie and it came out very good and iI didnt have to refrigerate it. It was flaky and yummy. - 8/10/11

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  • 0 of 1 people found this review helpful
    I have been looking for a simple pie crust recipe. I will be trying this soon. Can't wait! - 9/16/08

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  • 0 of 1 people found this review helpful
    I do intend to try this and take CATCHRISTA50's suggestion re butter substitute due to my cholesterol!! Sounds great in the calorie department too. - 11/10/07

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  • 0 of 1 people found this review helpful
    Here in Portugal we have reduced fat butter and a white/whole grain flour mixture so I tried them both with this recipe and it was fab! Even tastier than original pie crust due to whole grain flour in the mix! - 10/23/07

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  • 0 of 1 people found this review helpful
    Have been wanting to try pie crust with butter...can it be made with gluten free flours? Thanks - 10/22/07

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  • turned out beautifully...nice and flaky too! - 10/22/07

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  • 0 of 1 people found this review helpful
    Bonus!!!!!!!!!I will try it! - 10/21/07

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  • 0 of 1 people found this review helpful
    I have been looking for this.
    I will try this one for sure, thanks. - 10/20/07

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