Buttery Pie Crust
This crust relies on temperature control. If the butter melts before it hits the oven, the structure of the pastry collapses, turning potential flakes into a hard, greasy shell.
Cold is the only rule that matters.
Freeze your butter for ten minutes before cubing it, and keep a bowl of ice water nearby. If the dough feels soft or sticky, stop and put it back in the fridge for twenty minutes before continuing.
- Large mixing bowl
- Pastry cutter or two butter knives
- Rolling pin
- Plastic wrap
What goes in.
- 2 1/2 cupsall-purpose flour
- 1 tspkosher salt
- 1 tbspgranulated sugar
- 1 cupunsalted butter, chilled and cubed
- 6-8 tbspice water
Don't Overwork the Gluten
Use a light hand to combine the water and flour. As soon as the dough holds together when squeezed, stop—even if it looks shaggy—to prevent the crust from becoming tough.
The method.
Mix dry ingredients
Whisk the flour, salt, and sugar together in a chilled bowl.
Cut in the butter
Add the cubed butter. Use the pastry cutter to work the butter into the flour until the mixture resembles coarse meal with some pea-sized chunks remaining.
Add water
Add ice water one tablespoon at a time, tossing with a fork until the dough barely begins to clump together.
Shape and chill
Gather the dough into one or two discs, wrap tightly in plastic, and refrigerate for at least two hours to allow the flour to hydrate and the fat to firm up.
Roll out
Roll on a lightly floured surface, working from the center outward, rotating the dough a quarter turn after every few passes.
Other turns to take.
Savory Crust
Omit the sugar and stir in two teaspoons of fresh chopped thyme or rosemary.
Whole Wheat Blend
Replace one-half cup of the all-purpose flour with whole wheat pastry flour for a deeper, nuttier flavor.
When it doesn't go to plan.
Keep your work surface cool by running it under cold water and drying it before rolling.
If the dough cracks while rolling, let it sit for a minute to soften slightly, then press the edges back together.
Always chill the shaped pie crust in the pan for 30 minutes before baking to prevent the edges from shrinking.
The ones that keep coming up.
Why is my dough crumbling?
It likely needs one more tablespoon of ice water. Add it slowly and re-toss until it just clings together.
Can I use a food processor?
Yes, pulse the flour and butter just until combined, but mix in the water by hand to avoid overworking the dough.
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