Are you tired of store-bought pie crusts that crumble and disappoint? Get ready to revolutionize your baking game with the ultimate All-Butter Pie Crust that will make your friends and family think you've secretly trained as a professional pastry chef! This foolproof recipe transforms simple ingredients into a golden, melt-in-your-mouth crust that's so delicious, it might just steal the show from whatever filling you choose to put inside.
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, chilled and diced
- 6 to 8 tablespoons ice water
Instructions
- Begin by gathering all your ingredients and tools. You will need a large mixing bowl, a pastry cutter or two forks, plastic wrap, and a rolling pin.
- In the large mixing bowl, combine 2 1/2 cups of all-purpose flour, 1 teaspoon of salt, and 1 tablespoon of sugar. Use a whisk or fork to mix the dry ingredients thoroughly, ensuring there are no clumps.
- Add 1 cup of chilled and diced unsalted butter to the flour mixture. The butter should be cold to ensure a flaky crust. Use a pastry cutter or two forks to cut the butter into the flour mixture until it resembles coarse crumbs. You should see small pieces of butter throughout the mixture.
- Once the butter is incorporated, begin adding ice water. Start with 6 tablespoons of ice water and mix gently with a fork or your hands until the dough begins to come together. If the dough is still too crumbly, add more ice water, one tablespoon at a time, until the dough holds together but is not sticky.
- Turn the dough out onto a lightly floured surface. Gather it into a ball and then flatten it into a disk about 1 inch thick. Wrap the disk in plastic wrap and refrigerate for at least 30 minutes to allow the gluten to relax and the butter to firm up.
- After chilling, remove the dough from the refrigerator. On a lightly floured surface, roll out the dough with a rolling pin into a circle about 12 inches in diameter and 1/8 inch thick. Be sure to rotate the dough as you roll to maintain an even thickness.
- Once rolled out, carefully transfer the pie crust to a 9-inch pie pan. You can do this by rolling the dough around the rolling pin and then unrolling it over the pan. Gently press the dough into the pan and trim any excess dough hanging over the edges, leaving about 1 inch to fold over.
- Fold the overhanging dough under itself to create a thicker edge and crimp the edges with your fingers or a fork for a decorative finish.
- Your pie crust is now ready to be filled with your desired filling. If you are making a pie that requires a pre-baked crust, prick the bottom of the crust with a fork to prevent bubbling and bake according to your pie recipe instructions.
Tips
- • Keep all ingredients ice-cold: The key to a flaky crust is cold butter and ice water. Chill your butter in the freezer for 15 minutes before starting, and use water with actual ice cubes.• Don't overwork the dough: Mix just until the ingredients come together. Overworking develops gluten, which makes the crust tough instead of tender.• Use a light touch when adding water: Add water gradually and stop as soon as the dough holds together. Too much water will make your crust dense.• Resting is crucial: Always refrigerate your dough for at least 30 minutes. This allows the gluten to relax and the butter to firm up, ensuring maximum flakiness.• For an extra golden crust, brush with an egg wash before baking and sprinkle with a little sugar for a beautiful, glossy finish.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: 23g
Saturated Fat: g
Cholesterol: mg
