Are you ready to transform your baking game with the most incredible all-butter pie crust that will have your family and friends begging for your recipe? This isn't just another pie crust - this is the holy grail of pastry perfection that will elevate your desserts from ordinary to extraordinary! Whether you're a novice baker or a seasoned pro, our foolproof method will guide you to creating a flaky, buttery crust that's so delicious, it might just steal the show from the pie filling itself.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 1 pie crust
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 3-4 tablespoons ice water
Instructions
- Begin by gathering all your ingredients: 1 1/4 cups of all-purpose flour, 1/2 teaspoon of salt, 1/2 cup of unsalted butter (make sure it's chilled and cubed), and 3-4 tablespoons of ice water.
- In a large mixing bowl, combine the all-purpose flour and salt. Use a whisk or fork to mix them thoroughly, ensuring the salt is evenly distributed throughout the flour.
- Add the chilled, cubed unsalted butter to the flour mixture. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs. You want to see small pea-sized pieces of butter throughout the mixture; this will help create a flaky crust.
- Once the butter is incorporated, start adding ice water, one tablespoon at a time. Mix gently with a fork or your hands after each addition until the dough begins to come together. You may need 3 to 4 tablespoons of ice water, but add just enough until the dough holds together without being wet or sticky.
- Turn the dough out onto a clean, lightly floured surface. Gently knead it just a few times to bring it together into a ball. Be careful not to overwork the dough, as this can lead to a tough crust.
- Flatten the dough into a disk about 1 inch thick. Wrap it in plastic wrap and refrigerate for at least 30 minutes. This step is crucial as it allows the butter to chill and the gluten to relax, resulting in a tender crust.
- Once chilled, your pie crust is ready to be rolled out. Lightly flour your work surface and a rolling pin. Roll the dough out into a circle about 12 inches in diameter and about 1/8 inch thick.
- Carefully transfer the rolled-out dough to a 9-inch pie pan. You can do this by gently rolling the dough around the rolling pin and then unrolling it over the pie pan.
- Press the dough into the bottom and sides of the pie pan, being careful not to stretch it. Trim any excess dough hanging over the edges, leaving about a 1-inch overhang.
- Fold the overhang under itself to create a thicker edge, then crimp the edges with your fingers or a fork to create a decorative border.
- If your recipe calls for a pre-baked crust, use a fork to poke holes in the bottom of the crust (this is called docking) to prevent bubbling. Otherwise, your pie crust is now ready to be filled with your desired filling.
Tips
- Keep everything cold! Cold butter and ice water are crucial for achieving that signature flaky texture.
- Don't overwork the dough - mix just until it comes together to prevent a tough crust.
- Chill the dough for at least 30 minutes before rolling to relax the gluten and firm up the butter.
- Use a light touch when rolling out the dough to maintain those beautiful butter pockets.
- If the dough becomes too warm while working, pop it back in the refrigerator for 10-15 minutes.
- For extra flavor, try adding a pinch of sugar or a dash of vanilla extract to the dough.
- Practice makes perfect - don't get discouraged if your first few attempts aren't Instagram-worthy!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
