All-Butter Pie Crust

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This pie dough results in a crust that is soft but durable enough to stand up to heavy fruit pies. The flavor is buttery and it's texture is flaky and light when you bite into it. This recipe makes two 12-inch crusts that can be used in a 9-inch deep dish pie pan or a 10-inch shallow pie pan.

Prep Time15

Active Time0

Total Time15

Course: Ingredient

Cuisine: Baked Goods, Misc

Keyword: pie, pie crust, pie dough

Yield: Crusts

Calories: 260kcal

Author: Tiny.Kitchen

Materials

1 1/2 cups all-purpose flour (minus 2 tablespoons)
2 tbsp cornstarch
1/2 tsp salt
1/2 cup unsalted butter (very cold)
±4 tbsp water (ice cold)

Instructions

Make The Pie Dough

Fill a cup with ice and 1 cup water. (You won't use it all, but having more icy water available is better than not enough.)
Dice the butter into small cubes. Put it in the refrigerator.
Add the flour, cornstarch, and salt to a mixing bowl or food processor. Combine and fluff the dry ingredients.
Get the butter from the refrigerator and cut it into the dry ingredients. Stop when your butter is about the size of large peas. A pastry cutter or food processor is recommended to avoid overworking the butter.
Divide the dry mix in half.
To one half of the dry mix, slowly add cold water, one tablespoon at a time and gently mix until it combines into a ball and cleans the sides of the bowl.
Divide everything again to get 2 piles of dry mix and 2 piles of wet dough. Refrigerate one pile of dry mix and one pile of wet dough.
Take the remaining piles and gently mix them together. Do not overwork it. You want it to come together without it being sticky or crumbly. You may need to add an additional splash of ice water.
Lightly pat the dough into a disk and tightly cover with plastic wrap. Refrigerate and repeat with the remaining unmixed dough.

Roll the Pie Crust

Lightly dust a work surface, the dough, and your rolling pin with flour.
Roll out the dough until it's about 1/4-inch to 1/8-inch thick and about 12-inches in diameter. Occasionally rotate and dust with more flour as needed.
Transfer to your pie pan. Gently press down to work out any air bubbles. Trim excess dough to within 1/2-inch of the edge of the dish.
Use as directed in your favorite pie recipes.

Notes

For wet pies such as pumpkin pie, custard pies, or chicken pot pie: bake for 8 minutes at 375°F before filling.

For a thick decorative edge: fold edges of dough underneath itself so that it creates a thick border that rests on the lip of the dish.

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