Imagine sinking your fork into a pie with the most perfectly golden, melt-in-your-mouth crust that makes everyone at the table go "Wow!" This all-butter pie crust is your secret weapon to transforming ordinary desserts into extraordinary culinary masterpieces. Whether you're a baking novice or a seasoned pastry chef, this foolproof recipe will elevate your pie game and have your friends and family begging for your baking secrets.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 1 pie crust
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, chilled and diced
- 1/4 cup ice water
- 1/2 teaspoon salt
- 1 tablespoon sugar
Instructions
- Prepare your ingredients by measuring out the flour, salt, and sugar into a large mixing bowl. Ensure the butter is very cold and diced into small, uniform cubes.
- In the mixing bowl, whisk together the flour, salt, and sugar until well combined.
- Add the chilled, diced butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
- Drizzle the ice water over the mixture, starting with 1/4 cup. Gently mix using a fork or your hands, adding more water if needed, until the dough just begins to come together. Be careful not to overwork the dough.
- Turn the dough out onto a clean, lightly floured surface. Quickly gather and press the dough into a cohesive ball, then flatten it into a disk about 1-inch thick.
- Wrap the dough disk tightly in plastic wrap and refrigerate for at least 1 hour (or up to 2 days). This resting period allows the gluten to relax and the butter to firm up, ensuring a flaky crust.
- When ready to use, remove the dough from the refrigerator and let it sit at room temperature for 5-10 minutes to soften slightly.
- On a lightly floured surface, roll out the dough into a circle about 1/8-inch thick and 2 inches larger than your pie dish.
- Carefully transfer the rolled dough to your pie dish, gently pressing it into the bottom and sides. Trim the excess dough, leaving a slight overhang.
- Crimp the edges as desired and chill the prepared pie crust for 15 minutes before filling or blind baking.
Tips
- Temperature is Key: Keep your butter ice-cold! Cold butter creates those coveted flaky layers that make a pie crust legendary.
- Don't Overwork the Dough: Mix just until the dough comes together. Overworking develops gluten, which can make your crust tough instead of tender.
- Resting is Crucial: Always refrigerate your dough for at least an hour. This allows the gluten to relax and the butter to firm up, ensuring maximum flakiness.
- Use a Light Touch: When rolling out the dough, use gentle, even strokes and rotate the dough to prevent sticking.
- Chill Before Baking: A 15-minute chill in the refrigerator before baking helps the crust maintain its shape and prevents shrinking.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 20g
Protein: 3g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 45mg
