Butter Flaky Pie Crust

The pie crust recipe I usually use has shortening in it.  Well, I was just at the store and I forgot that I needed more shortening.  So I decided to look online to see if I could find a recipe using butter and I did!  I found this recipe on allrecipe.com.  That is my go-to recipe finding place.  This recipe sounds sooo yummy because....well you know butter is much much more yummy than shortening!  and I'd rather cook my pies in the morning, so this is perfect for me.

1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter, chilled and diced
1/4 cup ice water

In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a flattened ball. Wrap in plastic and refrigerate for 4 hours or overnight. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

So I have my water in the freezer getting really really cold.  Guess I should go put my flour in the freezer too.  I because I know the secret is having extremely cold ingredients.  I hope my pies turn out well!  Oh, I'm making an apple pie and a pumpkin pie.  I'll add those recipes if they're good later.

Key Lime Pie and Graham Cracker Crust

I found this recipe on allrecipes.com.  I made this for a women's religion meeting tonight.  It was rich, but very yummy!  I even used fat free milk and sour cream.


1 (9 inch) prepared graham cracker crust
2 cans sweetened condensed milk
1/2 cup sour cream
3/4 cup key lime juice (or half lemon juice and half lime juice)
1 tablespoon grated lime zest



-Preheat oven to 350 degrees F.
-In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust.
-Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.


*I forgot to get a lime to zest, so I didn't add that and it was still good.  I'm sure it would yummy to add it in, but don't stress if you don't have it.  I also did half lemon and half lime juice b/c I didn't see key lime juice in the store and I didn't feel like juicing 20 key limes.


Graham Cracker Crust

1 1/2 cups finely ground graham cracker crumbs
1/3 cup white sugar
6 tablespoons butter, melted
1/2 teaspoon ground cinnamon (optional)

Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate.  Bake at 375 degrees  for 7 minutes. Cool. If recipe calls for unbaked pie shell, just chill for about 1 hour.

Pie Crust Tutorial

This is tutorial from realsimple.com on how to make pie crust.  Here is the direct link.

Follow These Seven Easy Steps

Add 2 tablespoons of the water. Pulse until the mixture holds together when squeezed but is still crumbly (add more water, a little at a time, as necessary). Avoid overprocessing, which will make the dough tough.

Place the still crumbly mixture on a sheet of plastic wrap. Shape it into a 1-inch-thick disk, using the plastic wrap to help. Wrap tightly and refrigerate until firm, at least 1 hour and up to 3 days. (The dough can be frozen at this point for up to 2 months.)

Place the disk of dough on a floured piece of parchment or wax paper. Using your knuckles, make indentations around the perimeter of the dough (this will help prevent cracking when you roll the dough out).

With a floured rolling pin, roll the dough into an 11-inch circle (work from the center outward, and use the parchment to rotate the dough). Flour the rolling pin, parchment, and dough as necessary to prevent sticking.

Loosen the dough from the parchment and carefully transfer to a 9-inch pie plate. Fit the dough into the plate (avoid stretching). Trim the dough to a 1-inch overhang and tuck it under itself to create a thick rim.

With the index finger of one hand, press the dough against the thumb and forefinger of the opposite hand; continue around the perimeter of the crust. Refrigerate for at least 30 minutes and up to 2 days before using.