BUTTER PIE CRUST
Butter Pie Crust
Categories Food Processor Dessert Freeze/Chill Christmas Thanksgiving Fall Winter Chill Pastry Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 nine-inch deep-dish crusts
Number Of Ingredients 5
Steps:
- Mix flour, sugar, and salt in processor. Add butter; pulse until coarse meal forms. Gradually blend in enough ice water to form moist clumps. Gather dough into ball; divide in half. Form dough into 2 balls; flatten into disks. Wrap each in plastic; chill 2 hours or overnight.
CLASSIC BUTTER PIE PASTRY
This all-butter pastry makes a flavorful, flaky pie crust. It is easy to handle and bakes to be golden brown and beautiful-just like Mom's! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 10m
Yield pastry for one 9-inch pie.
Number Of Ingredients 10
Steps:
- Combine flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed., Shape dough into a disk for a single-crust pie; for a double-crust pie, divide dough in 2 with 1 piece slightly larger than the other. Shape into 2 disks. Wrap and refrigerate 1 hour or overnight., On a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. , For a single-crust pie: Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill or bake according to recipe directions., For a double-crust pie: Add filling to pie. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake according to recipe directions.
Nutrition Facts : Calories 173 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 165mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.
BUTTER TART PIE
This pie comes from my most favorite Cook book by Canadian Living "Country Cooking" At my brothers wedding I made all the pies and my mom made all the cheesecakes. This pie got rave reviews, too bad I only made one! Very yummy and sweet....
Provided by JenfromOro
Categories Pie
Time 1h15m
Yield 1 pie, 10 serving(s)
Number Of Ingredients 9
Steps:
- In bowl beat eggs lightly.
- Stir in brown sugar, corn syrup, butter, flour, vanilla and salt until blended.
- Stir in currants and pour into the pie shell.
- Bake at 400 degrees for 5 minutes. Reduce heat to 350 degrees and bake for 35 minutes longer or until center is just firm to the touch, covering edges of pastry with foil if browning to much.
- Let cool completely before serving.
Nutrition Facts : Calories 286.8, Fat 5.7, SaturatedFat 2.8, Cholesterol 72.6, Sodium 123.6, Carbohydrate 59.6, Fiber 2.3, Sugar 44, Protein 3.5
BUTTER PIE CRUST
Provided by Food Network Kitchen
Time 1h30m
Number Of Ingredients 5
Steps:
- Pulse the flour, salt and sugar in a food processor. Add about one-third of the butter; process until the butter is combined. Pulse in the remaining butter in 5 or 6 pulses to form coarse crumbs. Add the vinegar; pulse quickly a few times while adding 1/3 cup ice water. Squeeze some dough between your fingers. It should just hold its shape; if it's still crumbly, quickly pulse in more ice water by the tablespoonful. (Do not overwork the dough.)
- Turn the dough out onto a large piece of plastic wrap. Wrap the dough, then press and flatten into a thin round. Refrigerate 1 hour.
- Roll out the dough into an 11-to-12-inch round, about 1/8 inch thick, on a lightly floured surface. Center over a 9-inch pie plate. Fold in the edges and crimp as desired. Refrigerate at least 30 minutes before using.
BUTTER PIE
Here is a recipe that Julia Moskin brought to The Times in 2010, from Esa Yonn-Brown at the Butter Love Bakeshop in San Francisco, with a crust so lumpy with butter that it would never pass inspection in a professional kitchen. With its caramelized filling of butter and brown sugar, her butter pie belongs to the same gooey tradition as sugar pie, chess pie, shoofly pie and, in recent years, the Milk Bar Pie served by Christina Tosi of the Momofuku restaurant empire.
Provided by The New York Times
Categories dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Make the crust: In a bowl, mix the flour, salt and sugar. Add butter and gently toss with the dry ingredients until evenly coated. Using fingertips and thumbs, press each cube of butter into a thin leaf, and continue tossing in flour. When all butter is coated, add ice water one tablespoon at a time. Continue tossing gently until mixture starts to look ragged and just holds together when squeezed. Wrap loosely in plastic, waxed paper or parchment. Press dough down firmly into a disk. Refrigerate at least 30 minutes, or up to one day, before rolling. (Dough will keep frozen for up to a month).
- Heat oven to 350 degrees. On a lightly floured surface, roll chilled dough into a circle 12 inches in diameter and 1/4-inch thick. Transfer to a deep-dish 9-inch pie pan, lifting dough to let it settle into corners of pan; do not stretch it. Turn edges under to make a thick rim; flute the rim, pinching it into a zigzag pattern.
- Line crust with parchment or foil and cover bottom with pie weights, dried beans or raw rice. Bake in lower half of oven for 15 to 20 minutes, then remove weights and bake in upper half of oven 5 to 10 minutes, until just golden on edges.
- Meanwhile, make the filling: In a mixer fitted with a paddle attachment, cream butter and brown sugar together at medium speed until sugar looks like wet sand. Add salt and vanilla extract. With mixer running, add eggs one at a time and beat until creamy and light, about a minute. Mix in cranberries, if using.
- Scrape filling into parbaked crust. Place pie on a sheet pan and bake in center of oven for 25 to 35 minutes, until top looks dry and browned. The filling will form a skin and puff slightly, then deflate as it cools and sets. Let cool at least one hour, then wrap and refrigerate until serving, at least one hour or overnight. Serve cold with very lightly sweetened whipped cream or vanilla ice cream.
Nutrition Facts : @context http, Calories 328, UnsaturatedFat 5 grams, Carbohydrate 41 grams, Fat 17 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 11 grams, Sodium 189 milligrams, Sugar 29 grams, TransFat 1 gram
NUTTER BUTTER PIE
Make and share this Nutter Butter Pie recipe from Food.com.
Provided by missshay85
Categories Cheesecake
Time 1h8m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F & Get a Big bowl.
- Mix cream cheese, peanut butter, powder sugar and vanilla with electric mixer on medium speed until well blended.
- Take your ziploc bag enter 1 package of Nutter Butter into Ziploc,.
- Try to press as much air out of the bag as possible, and tightly seal it shut.
- Using medium force, break the cookies with the rolling pin or woodenspoon.
- Continue crushing the broken pieces until you are left with coarsely crushed crumbs(chucky not fine dust lol).
- Then Fold into same mixture bowl.
- In New bowl open your 2nd package of cookies and sperate the filling and the cookies put the cookies in your 2nd ziploc bag.
- (optional) When done mix filling with spoon and add in your mixture bowl.
- Now take your ziploc bag of cookies and crush them finely & evenly.
- In a medium bowl, mix together crumbs and melted margarine. Place mixture in a 9 inch pie pan and press firmly into bottom and sides of pan.
- Bake in preheated oven for 8 minutes & Allow to cool.
- Spoon your mixture into your pie crust & spoon your whip cream topping on top of the filling.
- (optional) Garnish with remaining nutter butter cookies and crumb the edges of the pie.
- Before serving put it in the freezer for one hour And Devour.
Nutrition Facts : Calories 1640.1, Fat 106.8, SaturatedFat 42.3, Cholesterol 103.6, Sodium 1231.2, Carbohydrate 148.5, Fiber 6.6, Sugar 83.8, Protein 31
'BUTTER PIE' WITH APPLES & CHEESE
This hearty potato pie hails from Lancashire and is a little like a giant cheese pasty. Our version contains apples and thyme
Provided by Jane Hornby
Categories Main course
Time 1h50m
Yield Cuts into 10
Number Of Ingredients 11
Steps:
- Bring a pan of salted water to the boil, then cook the potatoes for 8 mins until just tender but not falling apart. Drain and leave to steam-dry in the colander.
- Meanwhile, heat the butter in a wide pan. Stir in the onions, seasoning and the thyme, then cover and cook for 8 mins until translucent and turning golden. Peel and slice the apples, toss with the lemon juice, then cook with the onions in the now uncovered pan for 5 mins, stirring often. Mix in the potatoes, then leave to cool. Remove the thyme.
- Cut just under two-thirds of the pastry from the block, squash into a round, then roll out on a flour-dusted surface until large enough to line a deep 23cm loose-bottomed tart tin, leaving a little excess overhanging. Fill the pastry case with layers of the potato and apple mix, and all but 1 tbsp of the cheese. Dot with the rest of the butter, if using, and season generously. Brush the overhanging edge of pastry with egg. Heat oven to 190C/170C fan/gas 5 and put a baking tray in the oven to heat up.
- Shape the remaining pastry into a round, then roll out until just large enough to cover the top of the pie. Press the edges together. Trim the pie by pressing your thumb against the rim of the tin all the way around. Brush with egg, then cut slits to allow steam to escape. Slide the pie onto the hot baking sheet and cook for 1 hr, scattering with the remaining. cheese with 10 mins to go, until the pastry and cheese are golden. Serve warm or eat cold with the pickled cabbage or beets on the side.
Nutrition Facts : Calories 429 calories, Fat 26 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.9 milligram of sodium
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