If you've ever tasted a pie with a perfectly flaky crust, you know that the secret lies in the dough. Welcome to the world of "Flakiest All Butter Pie Dough," where your baking dreams come true! This recipe will transform your pies from ordinary to extraordinary, ensuring every bite is a delightful experience. With just a handful of simple ingredients and a little know-how, you can create a buttery, tender crust that will leave your friends and family begging for seconds. Ready to impress? Let’s dive into the details of this must-try recipe!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 1 pie crust
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup unsalted butter, cold and cubed
- 6-8 tablespoons ice water
Instructions
- In a large mixing bowl, combine 2 1/2 cups of all-purpose flour, 1 teaspoon of salt, and 1 tablespoon of sugar. Whisk together until the dry ingredients are evenly mixed.
- Add 1 cup of cold, cubed unsalted butter to the flour mixture. Using a pastry cutter, fork, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Be careful not to overwork the dough, as you want to maintain the butter's integrity for flakiness.
- Gradually add 6 to 8 tablespoons of ice water, one tablespoon at a time, mixing gently with a fork after each addition. Continue adding water until the dough begins to come together. You may not need all the water, so be mindful not to make the dough too wet.
- Once the dough has formed, turn it out onto a lightly floured surface. Gently knead the dough just a couple of times to bring it together into a cohesive ball. Flatten the dough into a disk that is about 1 inch thick.
- Wrap the disk of dough in plastic wrap and refrigerate for at least 1 hour, or up to 2 days. Chilling the dough helps to firm up the butter and relax the gluten, resulting in a flakier crust.
- When ready to use, remove the dough from the refrigerator and let it sit at room temperature for about 5-10 minutes to soften slightly. This will make it easier to roll out.
- On a lightly floured surface, roll the dough out into a circle about 12 inches in diameter and 1/8 inch thick. Carefully transfer the rolled-out dough to a 9-inch pie pan, easing it into place without stretching.
- Trim any excess dough hanging over the edges of the pie pan, leaving about a 1-inch overhang. Fold the overhang under itself to create a thicker edge, and crimp or flute the edges as desired.
- At this point, the pie crust can be filled and baked according to your pie recipe, or you can blind bake it if needed. To blind bake, prick the bottom of the crust with a fork, line it with parchment paper, and fill with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for about 15-20 minutes, or until lightly golden.
Tips
- Keep Everything Cold: The key to a flaky crust is to keep your ingredients cold. Make sure your butter is straight from the fridge, and even consider chilling your mixing bowl and utensils for good measure.
- Don't Overwork the Dough: When mixing the butter into the flour, be gentle. You want to see some pea-sized pieces of butter remaining, as these will create those coveted flaky layers.
- Chill, Chill, Chill: After forming your dough, wrap it in plastic and let it chill in the refrigerator for at least an hour. This step is crucial for achieving a tender crust—don’t skip it!
- Roll with Care: When rolling out your dough, use a light touch and keep your surface floured to prevent sticking. Aim for a circle about 12 inches in diameter for a 9-inch pie pan.
- Trim and Crimp: After placing your dough in the pie pan, trim any excess and fold the edges under for a thicker crust. Crimp or flute the edges for a professional finish.
- Blind Baking Tips: If you’re blind baking, don’t forget to prick the bottom of the crust with a fork to prevent bubbling. Line it with parchment paper and fill it with weights to keep it flat while baking.
- Experiment with Fillings: Once you master this flaky crust, the sky's the limit! Try it with sweet or savory fillings for endless delicious possibilities.
Nutrition Facts
Calories: 340kcal
Carbohydrates: 26g
Protein: 4g
Fat: 24g
Saturated Fat: 15g
Cholesterol: 60mg
