All-Butter Pie Crust
This is a classic all-butter pie crust that has a wonderful flavor and comes out super flaky and delicious.
Servings 2 crusts
Ingredients
- 2 1/2 cups (350g) all-purpose flour
- 1 tsp kosher or table salt
- 2 tsp sugar (optional; omit entirely for savory pies)
- 1 cup (2 sticks, 227g, or 8 oz) unsalted butter, chilled and cubed
- 1/4 to 1/2 cup (2 to 4 oz) ice water
Instructions
- Whisk together the flour, salt and sugar.
- Add chilled butter cubes to the flour and cut in with a fork, a pastry cutter, or your fingers until mixture is mealy and pea-sized pieces of butter remain throughout. If using a food processor, pulse salt and flour and sugar (optional) together briefly. Add about half of the butter and pulse to distribute throughout. Add the other half and pulse until mixture is mealy and pea-sized lumps of butter remain throughout, about 8 to 10 pulses. Transfer mixture to a large mixing bowl.
- Drizzle in 4 tablespoons of the ice water mixture. Mix in with a fork or your fingers. Keep adding ice water 1 tablespoon at a time until dough no longer crumbles apart and stays together when squeezed. Stop adding water at this point, even though the dough is shaggy.
- Gather dough into a ball and divide it in half. Shape each half into a disc, wrap in plastic wrap, and chill for at least an hour. Tip: for double crust pies, make one disc slightly larger than the other for the bottom crust.
- Allow dough to warm at room temperature for 10 to 15 minutes before rolling out into two crusts. Fill and bake according to recipe instructions.