Buttery Pressed Pie Crust

~ Buttery Pressed Pie Crust ~




In a mixing bowl, place 2 cups of plain all-purpose flour.

Using a pastry blender cut in 1 cup of butter until the butter in the mixture resembles small

peas. Butter should be firm, but not cold & hard nor soft to near melting point --just lightly

chilled. Then add in either 1 cup of coconut flakes or 1 cup of finely chopped

walnuts or pecans. Mix all together once again with the pastry blender. Press into a large pie

pan until all areas are covered evenly.

For using with a no-bake pie filling, like a pudding cream pie, pre-bake the crust only at 375°

for 15 minutes. For using with a baked filling, just add filling on top of crust and bake as

directed for the pie filling recipe. This crust is suitable for any pie with a bottom

crust.


**This is not suitable for a double-crusted pie recipe as you can’t roll and add to the top for a double crusted pie.