Quick Butter Pie Crust is an essential element in the kitchens of many Latin American countries and has a rich history that reflects the region's culinary diversity. Although the base for pie crust originated in Europe, mainly in France with the well-known pâte brisée, its use and adaptation quickly spread to Latin America during the colonial era. In countries like Mexico, Argentina, Chile, and Colombia, this dough is very popular and is used for both sweet and savory preparations.
In Mexico, pie dough is commonly known simply as "masa para pay," while in Argentina it is a fundamental part of classic pies that can range from meat fillings to sweet options with fruits. In Chile and Colombia, "masa de tarta" is often used in traditional recipes that are part of the family repertoire. The unique texture and flavor provided by butter make it preferred over other doughs, as it offers a flaky, crispy, and delicious base.
Furthermore, in various Latin American countries, the preparation process may vary slightly, adapting to local ingredients or specific techniques. However, the essence remains: an easy and quick dough to prepare, allowing home cooks to enjoy pies with an authentic, homemade flavor.
How to Make Quick Butter Pie Crust
Ingredients: All-Purpose Wheat Flour, Salt, Butter, Egg Yolk.
In a large bowl, combine flour and salt.
With a pastry blender or two knives, cut in the butter until the mixture resembles coarse crumbs.
In a small bowl, beat the egg yolk with 3 tablespoons of ice water.
Sprinkle the mixture, one tablespoon at a time, over the flour mixture.
Stir with a fork to mix lightly but evenly.
Add up to 1 more tablespoon of water, if necessary, until the dough begins to form a ball.
Knead the dough gently 2 or 3 times.
Flatten into a disk shape.
To make a single crust: On a lightly floured surface, roll out half of the dough into an 11 to 12" circle.
Place it in a 9" pie plate.
Trim, leaving a 1" overhang.
Moisten the bottom of the edge with water.
Fold it inward.
Shape the edges or make a decorative edge as described below.
Place in the freezer for 10 minutes.
Any unused dough can be frozen, tightly wrapped, for up to 2 months.
To make a double crust: Roll out the dough as for a single crust.
Place it in the pie plate.
Trim.
Roll out the remaining dough into an 11 to 12" circle.
Place it over the top of the pie.
Trim, leaving a 1" overhang.
Moisten the edges of the dough with water.
Press together or fold inward.
Shape the edge.
Cut slits for steam in the center of the top crust.
Pre-baked pie shell: Prepare the quick butter dough, recipe above, or a 10 or 11-ounce package of pie crust mix according to package instructions.
Roll out half of the dough.
Place it in a 9" pie plate.
Prepare the single crust as indicated.
After shaping the edge, place it in the freezer for 10 minutes.
Preheat the oven to 425 degrees.
Line the shell with aluminum foil.
Fill the foil with dried beans or rice.
Bake for 6 minutes.
Remove the foil and beans.
Bake for 8 to 10 minutes more until the pie shell is lightly golden.
Let cool completely on a wire rack before filling.
Yields one 9" pie shell.
Decorative Edges:
Braided Edge: Fit and shape the dough as in the quick butter recipe. Trim to leave a 1 1/2" overhang. Moisten the overhang with water. Roll it inward to make a high edge. Press your right thumb into the edge of the dough at an angle. Press and pinch the dough between your thumb and the knuckle of your index finger. Repeat, maintaining the same angle, to make a braided edge.
Leaf Edge: Fit and shape the dough as in the quick butter recipe, folding the edge inward. Press it flat to the edge of the pie plate. With a sharp paring knife, cut 1" oval leaves from the dough scraps. Lightly score veins on the leaves. Moisten the edge of the dough with water. Place the leaves in a slightly overlapping pattern around the edge. Press gently but firmly to adhere.
Scalloped Edge: Fit and shape the dough as in the quick butter recipe, folding the edge inward. Place the index finger of your left hand inside the dough edge. With the thumb and index finger of your right hand, pinch around your left index finger to make wide scallops. Repeat around the edge, making sure the scallops are the same size.
Alternative Braided Edge: Fit and shape the dough as in the quick butter recipe, folding the edge inward. Press the edge flat to the rim of the pie plate. Roll the leftover dough into a long, thin rectangle. Cut into long strips 1/4" wide. Braid the strips into one long continuous braid to fit around the edge of the pie shell. Brush the edge with water. Place the braid in position. Press gently to adhere.
Sunray Edge: Fit and shape the dough as in the quick butter recipe. Trim the edge exactly to fit the rim of the pie plate. Cut the edge of the dough at 1/4" intervals, making each cut 3/4" long. Moisten the cut edge with water. Fold each section of dough into a triangle, pressing to seal.
