Making All-Butter Pie Crust
The difference between a tough crust and a tender one is entirely about handling. If the butter melts before the pie hits the oven, you lose the layers that give the pastry its structure.
Cold is your only requirement
Your hands should be cool, your butter must be firm, and your water needs to have ice cubes in it. If the dough starts to feel sticky or greasy, put it back in the fridge immediately.
- large mixing bowl
- pastry cutter or two forks
- rolling pin
- plastic wrap
What goes in.
- 2 1/2 cupsall-purpose flour
- 1 tspkosher salt
- 1 cupunsalted butter, cubed and chilled
- 6-8 tbspice water
Don't overwork the fat
Aim for a texture where the butter chunks are still visible and roughly the size of small peas. This ensures the butter creates steam pockets during baking rather than disappearing into the flour.
The method.
Whisk the dry
Combine flour and salt in a large bowl. Ensure they are evenly distributed.
Cut in the butter
Add the cold butter cubes. Use your pastry cutter to work them into the flour until the mixture resembles a coarse meal with visible butter chunks.
Hydrate the dough
Drizzle 6 tablespoons of ice water over the mixture. Toss gently with a spatula. If it doesn't hold when pressed, add more water one tablespoon at a time.
Form and chill
Gather the dough into two disks. Wrap tightly in plastic and refrigerate for at least two hours to allow the gluten to relax.
Roll
Roll the chilled dough on a floured surface, starting from the center and working outward, rotating the disk frequently to keep it even.
Other turns to take.
Savory Crust
Add one teaspoon of dried thyme or rosemary to the flour for a crust that supports meat or vegetable fillings.
Sugar Crust
Mix two tablespoons of granulated sugar into the flour for fruit pies that need a slightly sweeter shell.
When it doesn't go to plan.
Use a marble or granite surface if you have one; it stays cool and prevents the butter from softening during rolling.
If the edges of your dough crack while rolling, brush them with a tiny amount of water and pinch them back together.
Always chill the shaped crust in the pie tin for 30 minutes before filling and baking to prevent shrinking.
The ones that keep coming up.
How do I know if I added enough water?
The dough should look shaggy but hold together when you squeeze a handful of it. If it’s crumbling, it needs more water; if it’s gummy, it's overworked.
Can I use a food processor?
Yes, but use the pulse button sparingly. Four or five pulses is usually enough to cut the butter into the flour.
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