Press-In Butter Crust

Name: Press-In Butter Crust
Prep time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 3/4 c. butter (no substitutions); 1/4 c. sugar; tsp. salt; 1 large egg; 1 tsp. vanilla extract; 2 1/4 c. all-purpose flour

Published: Sep 26, 2012

Jump to recipe

Yields:

Prep Time:

15 mins

Total Time:

15 mins

Cal/Serv:

105

Save yourself time and energy preparing for Thanksgiving with this butter crust recipe — it can be made up to 1 month in advance and is pressed into place using your fingers.

Advertisement - Continue Reading Below

Ingredients

3/4 cup butter (no substitutions)
1/4 cup sugar
tsp. salt
1 large egg
1 tsp. vanilla extract
2 1/4 cups all-purpose flour

Directions

1. Step 1In large bowl, with mixer on medium speed, beat butter, sugar, and salt until pale yellow and well blended, occasionally scraping bowl with rubber spatula.
2. Step 2With mixer on medium-low speed, beat in egg, then vanilla, until well incorporated, scraping side of bowl.
3. Step 3With mixer on low speed, gradually beat in flour. Beat just until incorporated and dough forms large clumps. Divide dough in half and form each half into a 1-inch-thick disk. Cover tightly with plastic wrap and refrigerate at least 1 hour or until firm. (Dough can be refrigerated up to 1 day or frozen up to 3 months.)
4. Step 4With hands and fingers, press dough into even layer against bottom and up side of 9-inch pie plate or tart pan with removable bottom. Freeze 10 minutes or until firm. (Dough in pan can be covered tightly with plastic wrap and frozen up to 1 month.)