Classic Butter Pie Crust
This all-butter pie crust is flaky, tender, and perfectly golden with a rich, buttery flavor that enhances any pie filling. The secret is keeping everything ice-cold and handling the dough gently to create those coveted layers of flakiness.
Equipment
- Food processor or pastry cutter
- Rolling Pin
- Plastic wrap
- Large mixing bowl if not using food processor
- Pie dish 9-inch
Ingredients
- 2 ½ cups all-purpose flour 315g, plus extra for dusting
- 1 tablespoon granulated sugar 12g
- 1 teaspoon salt 6g
- 1 cup unsalted butter 227g or 2 sticks, very cold, cut into ½-inch cubes
- 6 tablespoons ice water 90ml, plus more if needed
Instructions
- In a food processor, pulse flour, sugar, and salt until combined. Add cold butter cubes and pulse 8-10 times until mixture resembles coarse crumbs with pea-sized butter pieces.
- With processor running, drizzle in ice water 1 tablespoon at a time until dough just begins to clump together (you may not need all the water). The dough should hold together when pressed but not be sticky.
- Turn dough out onto a clean surface and divide into two equal portions. Shape each into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 3 days.
- When ready to use, roll out one disk on a lightly floured surface to a 12-inch circle about ⅛-inch thick. Transfer to pie dish and trim edges, leaving 1-inch overhang, then proceed with your pie recipe.
Notes
- Keep butter ice-cold for maximum flakiness - freeze cubed butter for 10 minutes before using if needed
- Don't overwork the dough or the crust will be tough; visible butter pieces are good and create flaky layers
- For blind baking: dock the crust with a fork, line with parchment and pie weights, and bake at 375°F for 15-20 minutes
- Dough can be frozen for up to 3 months - thaw overnight in refrigerator before using
- Add 1 tablespoon of vinegar or vodka to make the dough easier to work with without making it tough
- For a savory crust, omit the sugar and increase salt to 1½ teaspoons
- If dough cracks while rolling, let it rest at room temperature for 5-10 minutes to soften slightly
- Use a combination of butter and shortening (½ cup each) for an even flakier texture if desired
- Brush crust with egg wash before baking for a golden, glossy finish
- Leftover dough scraps can be re-rolled once or cut into shapes and baked as cookies
Nutrition
Serving: 1crustCalories: 1220kcalCarbohydrates: 94gProtein: 13gFat: 92gSaturated Fat: 58gPolyunsaturated Fat: 4gMonounsaturated Fat: 24gCholesterol: 244mgSodium: 590mgPotassium: 120mgFiber: 3gSugar: 7gVitamin A: 65IUCalcium: 3mgIron: 28mg
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