Cut butter into 1" cubes or smaller.
Place butter and flour together in a large bowl, and cut the butter into the flour until the mixture resembles coarse oatmeal, with butter lumps no larger than small peas.
Add water 1 tbsp at a time, stirring with a fork, and using hands to press together at the end. Use less water if possible.
Shape into two discs and leave in the fridge.
To roll the dough out, get two large squares of wax paper, and place the dough between them. Roll it out once, fold it up into a ball, and roll it out again. This helps with cracking dough.
Let the dough rest in the fridge for a while before baking. Brush the bottom crust with egg wash to avoid a soggy crust.
To make a double-crust pie, lay the second crust on top of the pie, tucking it under the bottom crust. Add dough where needed around the rim of the pie. Seal with a fork. Cover the edge of the pie with foil to prevent burning.
Bake at 375F for around 50 minutes. Crust should be golden brown.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (474g)|
|Recipe Makes: 2|
|Calories from Fat: 1675 (72%)|
|Amt Per Serving||% DV|
|Total Fat 186.1g||248 %|
|Saturated Fat 117g||585 %|
|Monounsaturated Fat 47.9g|
|Polyunsanturated Fat 7.7g|
|Cholesterol 488.5mg||150 %|
|Sodium 1314.8mg||45 %|
|Potassium 255.2mg||7 %|
|Total Carbohydrate 143.2g||42 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 138.2g|
|Protein 21.3g||30 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2312
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