Jiffy Butter Pie Crust

Total Time: 20 mins

Ingredients

• 2 cups all-purpose flour
• 3/4 teaspoon salt
• 2/3 cup butter, chilled,into 8 piece
• 1 large egg yolk

Recipe

• 1 in a large bowl,combine flour and salt.with pastry blender or two knives,cut in butter until mixture resembles coarse crumbs.in small bowl,beat egg yolk with 3 tablespoons ice water;sprinkle mixture,1 tablespoon at a time,over flour mixture;toss with fork to blend lightly but evenly.add up to 1 tablespoon water,if necessary,until dough begins to form a ball.knead dough gently 2 or 3 times;flatten into disk shape.
• 2 to make single crust:on lightly floured surface,roll out half dough to 11 to 12" circle(see note);fit into 9" pie plate;trim, leaving 1" overhang.dampen underside of hangover with water; turn under;flute edges or make decorative edging as described below.place in freezer 10 minutes.note:depending on depth of edge or type of edging used for crust,you may need up to full recipe dough.any unused dough can be frozen,tightly wrapped, for up to 2 months.
• 3 to make double crust:roll out dough as for single crust pie; fit into pie plate;trim.roll out remaining dough to 11 to 12" circle;fit over top of pie;trim,leaving 1" overhang.dampen edges of pastry with water;press together or turn under; flute edge .cut vents for steam in center of top crust.
• 4 prebaked pie shell:prepare jiffy butter crust,recipe above, or one 10 or 11 ounce package piecrust mix according to package directions.roll out half dough;fit into 9" pie plate; prepare single crust as directed.after fluting,place in freezer 10 minutes.heat oven to 425 degrees.line crust with foil;fill foil with dried beans or rice.bake 6 minutes.remove foil and beans;bake 8 to 10 minutes longer until pie shell is lightly browned.cool completely on wire rack before filling.makes one 9" pie shell.
• 5 rope edge fit and shape pastry crust as in jiffy butter crust recipe; trim to leave 1 1/2" overhang.dampen overhang with water; roll under to make high standing edge.press right thumb into pastry edge at an angle;press and squeeze pastry between thumb and knuckle of forefinger.repeat,keeping same angle to make ropelike edging.
• 6 leaf edge fit and shape pastry crust as in jiffy butter crust recipe, turning edge under.press flat to rim of pie plate.with sharp paring knife,cut out 1" oval-shaped leaves from leftover pastry scraps.lightly mark veins on leaves.dampen rim of pastry crust with water;place leaves in slightly overlapping pattern around edge;press gently but firmly to adhere.
• 7 scalloped edge fit and shape crust as in jiffy butter crust recipe,turning edge under.place forefinger of left hand inside crust edge.
• 8 using thumb and forefinger of right hand,pinch around left forefinger to make wide scallops.repeat around border,making sure scallops are same size.
• 9 braided edge fit and shape pastry crust as in jiffy butter crust recipe, turning edge under.press edge flat to rim of pie plate.roll leftover pastry into long thin rectangle;cut into long strips,1/4"wide.weave strips into one long continuous braid to fit around rim of piecrust.brush rim with water;set braid in place;press gently to adhere sunburst edge fit and shape pastry crust as in jiffy butter crust;trim edge exactly to fit pie plate rim.cut pastry edge at 1/4" intervals, making each cut 3/4" long.dampen cut edge with water;fold over each pastry section into triangle,pressing to seal.