All Butter Pie Crust

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Pie Crust


Yield: 1 8-9" crust, top and bottom
Oven temp: 400℉ (depending on the pie)
Time: Varies (depending on the pie)


Ingredients:

  • 2 1/2 c. flour
  • 1 1/2 c. salted butter (cold, cubed)
  • 1 tbsp. sugar
  • 3-4 tbsp. ice water

Instructions:

  1. In the bowl of a food processor mix together the flour and sugar. Add in the cubes of butter spread out evenly over the surface of flour. Put the lid on the food processor and pulse until coarse crumbs form. Pulse in the ice water starting with two tablespoons and then add in more water until the crust forms. Crust should not be sticky. If you accidentally added in too much water add in a few tablespoons of flour until the stickiness goes away. 
  2. Alternatively, if you don't want to use a food processor you can use a pastry cutter (or two forks) to blend the butter into the flour and sugar and then add the tablespoons of ice water one at a time until a crust forms. 
  3. Form the dough into two balls and then flatten them into two thick disks. Place the disks in a plastic bag and freeze them for around 10 minutes. After chilling the dough, roll one disk out on a silicone baking mat into a large, flat circle (about 1/8th inch(ish) thick.) Gently place the dough into a pie tin and then finish the edges.*
  4. Add your preferred filling and bake according to the instructions for your filling. If you need a top crust for your pie roll out the second dough ball and cut into strips to make a lattice (or any other top crust you want. 
  5. If you are blind baking the crust, line it with parchment paper or foil and fill with baking beads (or dried noodles or rice.) Bake at 400℉ for around 20ish minutes until the crust is golden brown. You might need to cover the edges in foil to stop them from burning. 
*To make the edges in the picture, gently place the rolled out pie crust into the pie tin. Don't cut off the excess crust. Instead, form triangles on the edge of the tin by pinching the dough with your right thumb and index finger and then pressing the dough with your left index finger in between the right thumb and index finger to form a peak. Repeat this action along the entirety of the edge of the crust and then trim off the extra dough. Refer to pictures below. 

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