Basic All-Butter Pie Crust
This is a standard foundation for any single or double-crust pie. Avoid the urge to over-knead; you want a shaggy mass that looks like it might fall apart, as that is the secret to a tender finish.
Cold is your only priority.
If the butter melts before it reaches the oven, you lose the layers. If your kitchen is warm, chill your flour and bowl before starting.
- large mixing bowl
- pastry cutter or two butter knives
- plastic wrap
- rolling pin
What goes in.
- 2 1/2 cupsall-purpose flour
- 1 tspsalt
- 1 cup (2 sticks)unsalted butter, very cold and cubed
- 4 to 6 tbspice water
Visible Fat Shards
When cutting the butter into the flour, stop when the largest pieces are the size of peas. These bits of butter create steam pockets in the oven, which is what builds the flaky layers.
The method.
Mix dry ingredients
Whisk the flour and salt together in a large bowl. Ensure the salt is evenly distributed.
Cut in the butter
Add the cold butter cubes. Use your pastry cutter or knives to work the butter into the flour until you have a mixture of coarse, yellow-flecked crumbs with some pea-sized butter chunks remaining.
Hydrate the dough
Add the ice water one tablespoon at a time, tossing with a fork after each addition. Stop when you can squeeze a handful of dough and it holds its shape without crumbling.
Chill
Divide the dough into two disks, wrap them tightly in plastic, and refrigerate for at least two hours. Do not skip this; it allows the gluten to relax.
Roll
On a lightly floured surface, roll the dough from the center outward. If it cracks, patch it with a small amount of water or a pinch of dough.
Other turns to take.
Sugar Crust
Add 1 tablespoon of granulated sugar to the flour for fruit pies that benefit from a slight sweetness.
Savory Crust
Omit the sugar and add 1/2 teaspoon of dried thyme or black pepper to the flour mixture for quiches or meat pies.
When it doesn't go to plan.
Use a marble or granite countertop if you have one; the natural coolness of the stone helps keep the butter firm during rolling.
If the dough becomes too soft or sticky while you are rolling it, slide it back into the fridge for 10 minutes.
Always measure flour by spooning it into the measuring cup rather than scooping it, which packs the flour and leads to a tough, dry crust.
The ones that keep coming up.
Why did my crust shrink in the oven?
This happens when the dough has not been properly chilled. The gluten needs to relax in the refrigerator to prevent the edges from pulling inward during baking.
Can I use a food processor?
Yes, but be careful. Use short pulses to cut in the butter, and stop well before the dough becomes a solid mass. Finish combining the water by hand in a bowl.
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