Traditional Butter Pie Crust
A good crust should be a tool for the filling, not a distraction. When you control the temperature, you control the texture.
Temperature is your primary ingredient
If the butter melts before it hits the oven, the crust will be dense. Keep your workspace cool and handle the dough as little as possible.
- Large mixing bowl
- Pastry cutter or two butter knives
- Plastic wrap
- Rolling pin
- 9-inch pie dish
What goes in.
- 2 1/2 cupsall-purpose flour
- 1 tspkosher salt
- 1 cupunsalted butter, cubed and chilled
- 6-8 tbspice water
Maintaining Fat Shards
Work the butter into the flour until you have some chunks the size of peas remaining. These shards of butter create steam pockets in the oven, which puff the dough into layers.
The method.
Mix dry
Whisk the flour and salt together in a large bowl.
Cut in butter
Add the cold, cubed butter. Use a pastry cutter to work the butter into the flour until the mixture looks like coarse meal with visible pea-sized butter bits.
Hydrate
Drizzle 6 tablespoons of ice water over the mixture. Use a fork to toss it gently until the dough begins to clump. Add more water only if the flour at the bottom remains dry.
Chill
Gather the dough into two discs, wrap them tightly in plastic, and refrigerate for at least 2 hours. This relaxes the gluten and firms up the butter.
Roll
On a lightly floured surface, roll the dough from the center outward, rotating it slightly after every few passes to keep it even.
Other turns to take.
Sugar Crust
Add one tablespoon of granulated sugar to the flour mixture for a base intended for fruit fillings.
Herb Crust
Work one teaspoon of finely minced fresh thyme or rosemary into the dry flour for a savory pie.
When it doesn't go to plan.
Use a marble or granite surface for rolling if you have one; it stays cool and keeps the butter solid.
If the dough feels sticky while rolling, place it back in the fridge for ten minutes.
Avoid overworking the dough with your hands, as body heat will soften the butter.
The ones that keep coming up.
Why is my crust tough?
Usually, this means the dough was overworked or too much water was added. Keep the dough shaggy and handle it lightly.
Can I use a food processor?
Yes, but use the pulse button only. It is very easy to over-process the dough in a machine, which leads to a hard crust.