Description
My favorite, all-butter pie crust recipe is irresistibly flaky and packed with rich butter flavor. I share my best chef’s tips; easy to make and perfect for sweet or savory pies.
Ingredients
- 2 1/2 cups all purpose flour, spooned and leveled (or use pastry flour)
- 3/4 teaspoon salt
- 8 ounces cold butter (2 sticks, 16 tablespoons, 1 cup) *see notes for vegan
- 1/3-1/2 cup ice water
Instructions
- Measure flour and salt (and optional sugar) into a large bowl and mix.
- Cut the COLD butter into ½ inch cubes or slices and add to the flour mixture.
- Using a pastry cutter, cut the butter into the flour mixture until the butter ranges from the size of lentils to peas. You can also use two forks or work it with your fingers.
- Add the ice cold water, starting with ⅓ cup, then adding a tablespoon at a time, stirring until the pie dough just clumps together.
- Place the dough on a floured surface and fold it over itself a few times, as if smearing butter. If it feels dry or crumbly, add just enough ice water to have it stick together. The goal is to use as little water as possible without the edges being crumbly. Form into a ball and cut in half. Then form each half into a round flat disk, roughly 1 ½ inches high.
- Tidy the edges, wrap, and refrigerate for at least 45 mins or overnight.
- On a floured surface, roll out the dough, starting from the middle, working your way out, turning, and flipping, being sure it is not sticking to the counter. Roll out until it is 11- 12 inches wide.
- Using the rolling pin, lift it into a glass pie pan. For a single pie crust, trim the edges to ½-¾ inch beyond the pie plate. Then fold it behind itself, so it’s sticking up higher than the edge of the pie plate. Then crimp with your fingers (see photos). It is ready to use, or blind bake (instructions below).
Notes
Blind bake: Preheat oven to 375F. Cover the pie dough with a piece of parchment paper, add pie weights (or use 2 cups dry beans or dry rice) and spread them out. (This will help prevent the edges of the pie dough from sinking down.) Bake in a 375°F oven for 15-20 minutes. Remove parchment and weights and bake 10-15 more minutes until golden. Blind baking is required for most quiches and some pies that need less time in the oven.
Sweeter Dough: If you would like a sweeter dough for pies, free free to add 1-3 teaspoons sugar to the flour mixture.
Vegan Pie Dough: sub cold vegan butter, or cold coconut oil for the butter.
Nutrition
- Serving Size: ⅛ of one pie crust
- Calories: 173
- Sugar: 0.1 g
- Sodium: 111.2 mg
- Fat: 11.7 g
- Saturated Fat: 7.2 g
- Carbohydrates: 14.9 g
- Fiber: 0.5 g
- Protein: 2.1 g
- Cholesterol: 30.5 mg
