All Butter Pie Crust
A flaky all butter pie crust made with only 5 ingredients. This crust will make everyone want a second piece of pie.
Ingredients
- 2 1/2 cups all purpose flour
- Pinch of salt
- 1 tablespoon sugar
- 1 cup cold butter (two sticks)
- 3/4 cup ice cold water
Instructions
Pie Dough
- In a medium bowl, mix flour, sugar, and salt together.
- Using your hands or a pastry blender, cut the butter into the flour mixture until is has a coarse sand-like texture with various size chunks of flour.
- Add ice water. Stir until a rough dough comes together. If it is too dry add in 1 table of water at a time until in come together. If it is too wet add in a tablespoon of floor at a time to absorb some of the water.
- Divide the dough into two equal portions. On plastic wrap, shape one portion into the flat disc and wrap tightly. Repeat with the other half.
- Chill at least one hour and up to a week.
Blind Bake
- Roll out dough and press into pie pan. Chill dough in the fridge for 30-40 minutes and freezer for 10 minutes. Do not freeze.
- Preheat oven to 400 degrees.
- Put parchment paper over chilled dough and cover with weights, beans or rice.
- Bake for 10 minutes. Remove pie from oven. The edges should be set and the bottom still looks raw.
- Remove parchment paper and weights. Using a fork, dock the bottom of the pie. To dock the pie, gently poke holes in the bottom of the pie crust. The pie is par baked at this point.
- For a fully baked crust, return to the oven for an additional 7-10 minutes until the crust is crisp and golden brown. If the edges are cooking too fast cover with a foil ring or pie shield.
Notes
- For a single crust pie, halve the recipe or freeze the other half.
- Uncooked pie dough can be frozen for up to 3 months, thaw in the fridge.
- For dough that chills longer than an hour, let it rest on the counter for 10-20 minutes until if it soft enough to roll out.