Classic All-Butter Pie Crust
A reliable crust provides the architecture for any pie. This method relies on temperature control and minimal manipulation to ensure a result that shatters when you cut into it.
Cold is your best friend
If the butter softens, the crust will be greasy rather than flaky. Keep the butter and water in the fridge until the very second you need them.
- large mixing bowl
- pastry cutter or two butter knives
- plastic wrap
- rolling pin
What goes in.
- 2 1/2 cupsall-purpose flour
- 1 tspfine sea salt
- 1 cupunsalted butter, frozen and cubed
- 6-8 tbspice water
Cutting the fat
Use a pastry cutter to work the butter into the flour until you see varying sizes of fat particles, from fine crumbs to pea-sized chunks. These larger chunks are what create the pockets of steam needed for flakiness.
The method.
Mix dry ingredients
Whisk the flour and salt in a large bowl. Ensure they are evenly distributed.
Cut in the butter
Add the frozen butter cubes to the flour. Use a pastry cutter to work the butter in until the mixture looks like coarse meal with some larger, visible pieces of fat.
Hydrate the dough
Sprinkle 6 tablespoons of ice water over the mixture. Use a rubber spatula or your hands to toss the mixture. It should look shaggy. If it doesn't hold together when you squeeze a handful, add more water, one tablespoon at a time.
Shape and chill
Divide the dough into two discs. Wrap them tightly in plastic. Refrigerate for at least two hours to allow the flour to fully hydrate and the fat to firm up.
Roll out
On a lightly floured surface, roll the dough from the center outward, rotating it slightly to maintain a circle. Work quickly to keep the dough cold.
Other turns to take.
Sugar Crust
Add one tablespoon of granulated sugar to the flour for fruit pies that benefit from a hint of sweetness.
Savory Herb Crust
Mix one teaspoon of fresh minced thyme or rosemary into the dry ingredients for meat or vegetable pies.
When it doesn't go to plan.
If the dough becomes too sticky to roll, place it back in the fridge for 15 minutes before trying again.
Always roll on a cool surface, like marble or granite, if possible.
Don't overwork the dough, or it will become tough and shrink during baking.
The ones that keep coming up.
Can I use a food processor?
Yes, but use the pulse button only. Stop before the butter is fully incorporated; you want chunks, not a paste.
Why did my crust shrink?
The gluten was likely over-developed through too much mixing or the dough wasn't chilled enough before going into the oven.