Flaky All-Butter Pie Crust
An all-butter double pie crust that's perfect for your favorite pie. If you would like to use this for a savory pie, just leave out the sugar. This recipe is for a double crust.
- 1 C butter - unsalted 2 sticks = 16 Tbs
- 2 3/4 flour all-purpose
- 1/2 tsp kosher salt
- 1 tsp sugar
- 1/2 C water cold ice water
Cut the cold butter into cubes. Place in the freezer for 20 minutes.
Measure or weigh the flour in a food processor. I just place the processor directly on the scale and avoid getting a measuring cup dirty.
Add salt, sugar, then the frozen butter. Pulse 10-20 times until the mixture is crumbly and light. The flour will completely work into the butter and the mix feels almost powdery. This is what helps the crust be light & flaky.
Add the ice water. I place the food processor bowl back on the scale and weigh it. Blend the mix until it thoroughly comes together in the bowl, it will clump and the processor almost sounds like it's thunking around in there. When it almost forms a ball, it's done. Turn the dough out onto plastic wrap or a re-usable wrap (I like Bee's Wrap). Fold it tightly and whack it a few times with a rolling pin to compress the dough into a tighter mass. Try to avoid handling it too much because your hands will warm the dough quite quickly and that sacrifices flakiness. Quickly shape it into a disc for a round pie (6" disc) or a rectangle (6x4) for a slab pie.
Place the dough into the refrigerator to rest at least 2-3 hours or preferably overnight. The resting time will allow the flour to fully hydrate and rolling the dough will be silky without cracking.
When ready to roll it out, cut it in half (this recipe makes a double crust). Liberally flour the board and roll the dough into the shape you need. Refrigerate the section of dough not being worked. Turn the dough, flip, and flour with handling. Try not to touch the dough too much, you want it to stay cold. Roll it large enough to have at least 2 full inches larger than the size of your pie plate or slab sheet. Account for the space you'll need to layer it into the pie plate without stretching it to fit. Stretching the dough will cause it to shrink when baking. Once the dough is lowered into the bottom and edges of the pie plate edges, you'll need an inch of over-hang for crimping. I prefer 1.5". Refrigerate 15-20 minutes or until it firms a bit.
Once rolled out, dust a little flour on the surface and carefully fold into thirds, then refrigerate 15 or so minutes to re-chill it.
If you're doing a double crust, roll out the top crust and chill.
Layer your chilled bottom crust into your pie plate or slab pan. Brush off the excess flour with a dry pastry brush. If you're using just a single crust, crimp the edges and flute or apply your favorite edge application. Refrigerate a few minutes to re-chill, then fill per your recipe. If you're doing a double crust, fill your chilled bottom crust per your recipe, apply the chilled rolled out top crust, press the edges together to create a seam, then apply your favorite edge.
Before baking, I brush my crusts with an egg wash so it browns evenly.
This also freezes great! You can freeze it as a disc or rolled out in the pan.
Calories: 83kcalCarbohydrates: 1gProtein: 1gFat: 9gSaturated Fat: 6gCholesterol: 24mgSodium: 60mgPotassium: 3mgSugar: 1gVitamin A: 284IUCalcium: 3mg