All Butter Pie Crust

Easy all butter pie crust comes out golden brown and flaky every single time. No need for a food processor or spending time "cutting in" the butter awkwardly with two knives!

Course Dessert- Pie

Cuisine Amercian Heritage

Prep Time 10

Cook Time 0

Chill 30

Total Time 40

Servings

Calories 117kcal

Author Marye Audet-White

Equipment

Rolling pin
Grater
Pie Pan

Ingredients

1-¼ cup flour
½ cup butter chilled
1-½ teaspoon sugar
½ teaspoon salt
2 tablespoons ice water you may need a little more or less

Instructions

Double the ingredients for a double crust pie.
Chill the butter for 10 minutes or so in the freezer.
Mix the flour, sugar, and salt in a large bowl.
Use the big side of the grater and grate in the butter, stopping to stir every once in awhile to cover the butter shreds with flour and keep them separate.
Return the butter to the freezer for a few minutes when it starts to get warm. This is important!
Stir the butter and flour mixture to make sure all the butter shreds are coated in flour.
Slowly add the water, a little at a time, stirring with a fork.
The dough is ready when it holds together without crumbling. You may need a little more or less water. If you need more water add it a teaspoon at a time.
Form into a ball, wrap in plastic wrap and freeze for 10 minutes.
Dust the counter with flour and roll out the dough to about ⅛-inch thick.
Add to pie plate and crimp edges.
Freeze for 10 minutes before using as directed in your recipe.

Video

Notes

Make sure the butter is well chilled. Stop whenever you feel the butter warming up and put it in the freezer for a couple of minutes.
Once you've grated the butter into the flour and given it a stir go ahead and put the bowl in the freezer for 5 minutes to firm it all back up.
Use the iciest ice water possible!
Freeze the dough for about 10 -15 minutes at least... or refrigerate for 30.
Use the least amount of flour to roll out the dough and keep it from sticking.
Roll lightly from the middle - turn - and repeat.
Place it in the pie plate and put in the freezer for 10 minutes before using.
Unbaked pie crusts can be frozen for up to 3 months, baked for up to 6 months.

Nutrition