All Butter Pie Crust
You can skip the shortening this holiday season, because, as the name suggests, Erin McDowell's All-Buttah pie crust recipe uses just butter, flour, salt, and water. You can adapt the recipe for almost filling, so keep it handy for all your pumpkin, apple, chocolate, and pecan pies!
Source: Better Homes and Gardens
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Credit:
Blaine Moats
Recipe Summary
Ingredients
Directions
Tips
Make dough, wrap tightly, and refrigerate up to 2 days. For longer storage, wrap in plastic wrap then heavy foil and freeze up to 3 months. Thaw overnight in refrigerator and let stand at room temperature to soften slightly.
Cinnamon Crust
Add 1 Tbsp. ground cinnamon and 1/2 tsp. freshly grated nutmeg to the flour.
Gingerbread Crust
Add 1 tsp. ground cinnamon, 3/4 tsp. ground ginger, 1/2 tsp. ground allspice, and 1/4 tsp. ground cloves to the flour.
Nutrition Facts
Per Serving:
173 calories; fat 12g; cholesterol 31mg; saturated fat 7g; carbohydrates 15g; mono fat 3g; poly fat 1g; insoluble fiber 1g; protein 2g; vitamin a 354.9IU; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 1.2mg; folate 36.2mcg; sodium 72mg; potassium 24mg; calcium 7mg; iron 0.9mg.