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Butter Pie Crust (2 Crusts)
Butter Pie Crust (2 Crusts)

Before you jump to Butter Pie Crust (2 Crusts) recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.

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Water is the best beverage out there. Soda and coffee, when ingested in small amounts, aren’t that bad. It will be, however, a bad idea to solely drink soda or coffee. Having water instead of other forms of drinks is a good way to aid your body in its health and hydration. This also helps you reduce your caloric intake by hundreds of points without having to buy and eat disgusting diet foods. Productive weight loss efforts often depend exclusively on water intake.

There are all kinds of things that you can do to get healthy and balanced. Extensive gym visits and directly defined diets are not always the solution. Little things, when done each day, can do a lot to enable you to get healthy and lose pounds. Being intelligent when you choose your food and routines is where it begins. Trying to get in as much physical exercise as possible is another. Don’t forget that health isn’t only about just how much you weigh. You need to help to make your body as strong you can make it.

We hope you got benefit from reading it, now let’s go back to butter pie crust (2 crusts) recipe. To make butter pie crust (2 crusts) you only need 4 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to prepare Butter Pie Crust (2 Crusts):
  1. You need 2 sticks unsalted butter (cubbed)
  2. Use 2.5 cups flour
  3. Use 1/2 tsp salt
  4. Provide 1/2 cup cold water
Instructions to make Butter Pie Crust (2 Crusts):
  1. Sift flower
  2. Add cubbed cold butter into flour and cut the butter into the flour until it resembles a crumble, then add cold water. If it seems too wet, which mine was, add a little bit more flour, about a small handful.
  3. Split evenly in two balls of dough and freeze for 30 mins
  4. Roll out dough in all directions throughout the dough to prevent shrinking.
  5. Fold dough into quarters when transferring it to a pie sheet to prevent ripping. (I.e., fold in half once, and then half again until it’s shaped like a cone)

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