All-Butter Pie Crust
Flaky, buttery crust made with cold butter and ice water for a tender, shattering bite.
Dietary
Vegetarian, Pescatarian, Nut free, Halal, Kosher
Allergens
Dairy, Wheat
This double pie crust relies on cold butter cut into flour to create distinct flaky layers, with ice water added just until the dough holds together. A short chill lets the gluten relax and the butter firm up, making the dough easier to roll and less likely to shrink during baking. Use it for sweet or savory pies, from fruit pies to quiches.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup unsalted butter, very cold, cut into 1/2-inch cubes
- 1/2 cup ice water, plus more as needed
- 1 tablespoon white vinegar
Method
-
In a large bowl, whisk together the flour, salt, and sugar.
-
Scatter the cold butter cubes over the flour mixture and toss to coat.
-
Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
-
Stir the vinegar into the ice water, then drizzle 1/4 cup over the flour mixture, tossing gently with a fork to combine.
-
Add the remaining ice water, 1 tablespoon at a time, mixing just until the dough begins to clump together and holds when pressed; avoid overmixing.
-
Turn the dough out onto a lightly floured surface and divide it in half. Shape each half into a flattened disk about 1 inch thick.
-
Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days, before rolling.
-
On a lightly floured surface, roll each disk into a 12-inch circle, about 1/8 inch thick, rotating the dough frequently to keep it round.
-
Transfer the rolled dough to a 9-inch pie pan, pressing gently into the bottom and sides, and trim any excess overhang to 1 inch. Chill the shaped crust for 20 minutes before filling and baking according to your pie recipe.
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All-Butter Pie Crust
This double pie crust relies on cold butter cut into flour to create distinct flaky layers, with ice water added just until the dough holds together. A short chill lets the gluten relax and the butter firm up, making the dough easier to roll and less likely to shrink during baking. Use it for sweet or savory pies, from fruit pies to quiches.
1 hr 30 min 2 crusts 185 cal
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup unsalted butter, very cold, cut into 1/2-inch cubes
- 1/2 cup ice water, plus more as needed
- 1 tablespoon white vinegar
Method
- 1
In a large bowl, whisk together the flour, salt, and sugar.
- 2
Scatter the cold butter cubes over the flour mixture and toss to coat.
- 3
Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
- 4
Stir the vinegar into the ice water, then drizzle 1/4 cup over the flour mixture, tossing gently with a fork to combine.
- 5
Add the remaining ice water, 1 tablespoon at a time, mixing just until the dough begins to clump together and holds when pressed; avoid overmixing.
- 6
Turn the dough out onto a lightly floured surface and divide it in half. Shape each half into a flattened disk about 1 inch thick.
- 7
Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days, before rolling.
- 8
On a lightly floured surface, roll each disk into a 12-inch circle, about 1/8 inch thick, rotating the dough frequently to keep it round.
- 9
Transfer the rolled dough to a 9-inch pie pan, pressing gently into the bottom and sides, and trim any excess overhang to 1 inch. Chill the shaped crust for 20 minutes before filling and baking according to your pie recipe.
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