All-Butter Pie Crust
A good crust is structural, not just a vessel. This recipe provides a sturdy, shatter-crisp foundation for any filling, provided you respect the temperature of the butter.
Cold is your only friend here
If the butter softens, the dough loses its ability to flake. If the kitchen is warm, chill your flour and bowl before starting.
- large mixing bowl
- pastry cutter or two table knives
- plastic wrap
- rolling pin
What goes in.
- 2 1/2 cupsall-purpose flour
- 1 tspkosher salt
- 1 cupunsalted butter, cubed and kept cold
- 6-8 tbspice water
Preserve the Pea-Sized Bits
Use a pastry cutter to incorporate the butter into the flour until the mixture resembles coarse meal with some butter pieces the size of peas. Those remaining solid chunks create the steam pockets necessary for flake.
The method.
Mix dry
Whisk the flour and salt together in a large, chilled bowl.
Cut in butter
Add the cold butter cubes. Use the pastry cutter to work the fat into the flour until you see the pea-sized pieces.
Add water
Drizzle in 6 tablespoons of ice water. Toss with a fork. Add more water, one tablespoon at a time, only until the dough just holds together when pinched.
Shape and chill
Divide the dough into two disks, wrap them tightly in plastic, and refrigerate for at least 2 hours. Do not skip this; it relaxes the gluten.
Roll
Roll the dough on a lightly floured surface, moving from the center outward, rotating the disk frequently to keep it even.
Other turns to take.
Savory Herb Crust
Add 1 tablespoon of finely chopped fresh thyme or rosemary to the flour before adding the butter.
Sugar Crust
Add 1 tablespoon of granulated sugar to the dry mix for pies requiring a slightly sweetened base.
When it doesn't go to plan.
If the dough cracks while rolling, let it sit for a minute to soften slightly, then pinch the crack together.
If the butter feels oily during the process, stop and put the bowl back in the fridge for 10 minutes.
Use a marble or granite surface if you have one; it stays naturally cool.
The ones that keep coming up.
Why is my crust tough?
You likely over-worked the dough or added too much water. Only add enough moisture to bind the crumbs.
Can I use a food processor?
Yes, but use the pulse button only. It is very easy to over-process and melt the butter with the friction of the blades.