All-Butter Pie Crust
User Reviews
4.6
27 reviews
Excellent
All-Butter Pie Crust
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Learn how to make a fabulous, flaky butter pie crust that is easy to work with and turns out magnificent pie dough each and every time. Included are tons of tips and tricks to ensure you have success with all of your delicious pie recipes!
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Ingredients
- 1¼ cups all-purpose flour
- 1½ teaspoons granulated sugar
- ½ teaspoon salt
- ½ cup unsalted butter cubed and very cold
- 2 to 4 tablespoons ice water
Instructions
- In a large bowl, whisk together the flour, sugar, and salt.
- Add the butter and, using a pastry blender or two forks, quickly cut it into the flour until large pea-sizes bits remain.
- Add 2 tablespoons of the ice water and use a rubber spatula to stir it into the dough, pressing it together. If it still seems dry, add more water a little at a time until it is cohesive.
- Turn the dough out onto a lightly floured work surface and bring it together with your hands, pressing it into a 6-inch round. Lightly flour the top and gently and quickly roll it out to a 13-inch circle, picking it up and doing a quarter turn after every couple of rolls to keep it from sticking.
- Transfer the dough to a 9-inch pie plate and gently press it into the bottom and up the sides. Trim the dough to 1 inch beyond the lip of the pie plate, then tuck it under itself so it is flush with the edge of the pie plate. Flute the edges or press with the tines of a fork, then refrigerate the dough-lined plate for at least 2 hours.
- Proceed with your pie recipe as instructed.
Notes
- Cold ingredients are essential! Be sure to have the butter and ice water as chilled as possible before beginning. Once you start, work quickly and pop the dough back into the refrigerator for 10-15 minutes if the dough is getting too soft or the butter too warm.
- Equipment recommendations: Pie plate / pastry blender / food processor / marble board / rolling pin
- Double crust: If you have a pie recipe that calls for a double crust, simply double this recipe. I recommend lining the pie plate but leaving the overhang in place until ready to fill and bake. Roll the second piece of dough out into a circle and place on a parchment-lined baking sheet and chill for 2 hours as well.
- Blind Baking: If a recipe calls for blind baking (or pre-baking) a pie crust, I recommend lining the chilled pie crust with aluminum foil and using granulated sugar to fill the entire pie plate. Bake at 350 degrees F for 45 minutes if it will be baked again once filled, or 55 minutes if it is to be baked fully. This has been the most successful method I've used and it ensures a beautiful crust that never shrinks!
- Make-Ahead: You can refrigerate the dough-lined pie plate up to a day in advance of baking. You can also prepare the pie dough and wrap the disk in plastic wrap and refrigerate for up to 3 days. Let sit on the counter for about 20 minutes before rolling out. Once the pie plate has been lined with the dough and the edges crimped as desired, be sure to chill again for at least 2 hours before proceeding with the recipe.
- Freezing Pie Crust: To freeze the crust, place the disk(s) wrapped in plastic wrap in an airtight ziplock bag and place in the freezer for up to 3 months. Thaw in the refrigerator overnight, then follow the make-ahead instructions above.
Nutrition Information
Show Details
Calories
1406kcal
(70%)
Carbohydrates
125g
(42%)
Protein
17g
(34%)
Fat
94g
(145%)
Saturated Fat
59g
(295%)
Polyunsaturated Fat
4g
Monounsaturated Fat
24g
Trans Fat
4g
Cholesterol
244mg
(81%)
Sodium
1180mg
(49%)
Potassium
195mg
(6%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
2836IU
(57%)
Calcium
52mg
(5%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 1pie
Amount Per Serving
Calories 1406 kcal
% Daily Value*
| Calories | 1406kcal | 70% |
| Carbohydrates | 125g | 42% |
| Protein | 17g | 34% |
| Fat | 94g | 145% |
| Saturated Fat | 59g | 295% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 24g | 120% |
| Trans Fat | 4g | 200% |
| Cholesterol | 244mg | 81% |
| Sodium | 1180mg | 49% |
| Potassium | 195mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 2836IU | 57% |
| Calcium | 52mg | 5% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
27 reviews
Excellent
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