Melted Butter Pie Crust

1. 1

   Mix together dry ingredients, then in another bowl, mix the wet ingredients. Pour the wet into the dry and stir together. Stir gently until it forms a ball. Divide in half, as this makes 2 crusts.

2. 2

   Roll each half out on a lightly floured board and use as you normally would a pie crust. Or, the dough can be patted out into the bottom of the pie tin for a blind bake (prick randomly with a fork before baking) or for the bottom crust of a two-crust pie. Then roll out the top crust, if needed.

3. 3

   Check out the related link below the photo for the whole pie crust experiment, oil pastry vs. cold butter pastry, with photos.

* Per serving · 4 servings · Values may vary.

No additional tips available.