All-Butter Pie Crust
Total Time
2 hrs 30 mins
Prep Time
30 mins
Rating
4.56 out of 5 stars
(9)
Ingredients
1 pie
- 1¼ cups (150g) all-purpose flour
- 1½ teaspoons granulated sugar
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, cubed and very cold
- 2 to 4 tablespoons ice water
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Preparation
Step 1
In a large bowl, whisk together the flour, sugar, and salt.
Step 2
Add the butter and, using a pastry blender or two forks, quickly cut it into the flour until large pea-sizes bits remain.
Step 3
Add 2 tablespoons of the ice water and use a rubber spatula to stir it into the dough, pressing it together. If it still seems dry, add more water a little at a time until it is cohesive.
Step 4
Turn the dough out onto a lightly floured work surface and bring it together with your hands, pressing it into a 6-inch round.
Step 5
Lightly flour the top and gently and quickly roll it out to a 13-inch circle, picking it up and doing a quarter turn after every couple of rolls to keep it from sticking.
Step 6
Transfer the dough to a 9-inch pie plate and gently press it into the bottom and up the sides.
Step 7
Trim the dough to 1 inch beyond the lip of the pie plate, then tuck it under itself so it is flush with the edge of the pie plate. Flute the edges or press with the tines of a fork, then refrigerate the dough-lined plate for at least 2 hours.
Step 8
Proceed with your pie recipe as instructed.
Step 9
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Chef's notes
Cold ingredients are essential! Be sure to have the butter and ice water as chilled as possible before beginning.
If the dough is getting too soft or the butter too warm, work quickly and pop the dough back into the refrigerator for 10-15 minutes.
For blind baking, line the chilled pie crust with aluminum foil and use granulated sugar to fill the entire pie plate. Bake at 350 degrees F for 45 minutes if it will be baked again once filled, or 55 minutes if it is to be baked fully.
To freeze the crust, place the disk(s) wrapped in plastic wrap in an airtight ziplock bag and place in the freezer for up to 3 months.
