This is a simple flaky pie crust that can be rolled out immediately. The recipe makes enough for one layer of crust, but can easily be doubled.
The amount of ice water used will differ depending on many factors, such as altitude and humidity. I start with 5 tablespoons and increase it one tablespoon at a time if needed.
To make this crust, you can use a food processor or a pastry cutter. I prefer a pastry cutter so I can see when the butter is the right size.
The key to a perfect flaky crust is staring with SUPER COLD ingredients. Cut the butter into 1/2″ cubes and put them back in the refrigerator to stay cold. Make a cup of ice water and put in the refrigerator as well.
Place the flour, sugar and salt in a medium sized mixing bowl and mix together. Now, add the cold butter and use a pastry cutter to cut the butter in until the butter is in small pieces. Finally, add 5 tablespoons of the cold water and use a fork to mix everything together. Finish mixing by hand to bring the dough together. If it’s too dry to form a ball, add another tablespoon of ice water at a time just until it comes together. Be sure not to overmix it with your hands or the butter will start to soften and the crust won’t be flaky.
Roll out the dough between two pieces of wax paper. Remove the top piece and lay the pie plate on top. Flip it over so the bottom piece of wax paper is now on top. Press the dough into the pie plate. Trim the edges and crimp (if you choose). Place the crust into the fridge for at least an hour to get really cold.
Follow the instructions for baking your pie. If you are pre-baking the crust, poke the bottom of the crust all over with a fork to create ventilation holes. Bake at 350° with pie weights for about 20 minutes. Remove the pie weights and then continue baking for another 5-10 minutes until the crust is golden brown.
All Butter Pie CrustCourse: DessertDifficulty: Easy
This recipe makes one 10″ pie crust.
All Purpose Flour 1 1/4 cups
Sugar 2 Tbsp
Salt 1/2 tsp
Unsalted Butter, cubed 8 Tbsp
Ice Water 5-8 Tbsp
- Place the flour, sugar and salt in a mixing bowl and stir.
- Add the cubed butter and cut with a pastry cutter until the butter is in small pieces but still visible.
- Add 5 Tbsp of ice water and mix with a fork to incorporate. Finish mixing by hand to form a ball of dough. If it’s too dry to form a ball, add more ice water one tablespoon at a time and continue mixing by hand.
- Roll out the dough between two pieces of wax paper. Remove the top layer of wax paper and replace it with the pie plate overturned. Now flip over and remove the other piece of wax paper. Gently press into the pie plate, trim and crimp the edges. Prick the bottom of the crust with a fork to create small ventilation holes.
- Refrigerate for at least an hour.
- Bake as directed, or pre-bake the crust at 350° for 20 minutes using pie weights. Remove the weights and then continue baking for another 10 minutes until the crust is golden brown.
- To use in savory dishes, omit the sugar.