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–+ servings

Flaky All-Butter Pie Crust

This all-butter pastry produces a crisp, flaky crust that can be used for sweet or savory pies. The dough can be prepared with a food processor or by hand, then chilled before rolling.
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Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 9 inch double-crust pie

Ingredients

  • 2 1/2 cups (325g) all-purpose flour, spooned and leveled
  • 1/2 tsp fine sea salt or 1 teaspoon kosher salt
  • 1 tbsp sugar, optional
  • 1 cup (230g) very cold unsalted butter, cut into ½-inch cubes
  • 6-8 tbsp ice water, or more as needed

Instructions

Mix the first portion of flour with the butter

  • Place 1 ½ cups of the flour, the salt, and the sugar in a food processor. Pulse several times to distribute the ingredients.
  • Scatter the cold butter cubes over the flour. Process for approximately 15 seconds, stopping when the mixture begins forming a dough-like paste and no dry, uncoated flour remains. At this stage, the mixture should be pale yellow and should hold together when pressed.

Incorporate the remaining flour

  • Scrape the sides of the processor bowl so the mixture is evenly distributed.
  • Add the remaining 1 cup of flour and pulse 4 to 5 times. The mixture should separate into crumbs while the newly added flour becomes evenly incorporated.

Add the ice water

  • Sprinkle 4 tablespoons of ice water over the mixture. Using a rubber spatula, press and fold the dough against itself until the small crumbs begin gathering into larger pieces.
  • Pinch a small portion between your fingers. If it stays together, the dough has enough moisture. If it breaks apart, add another 2 to 4 tablespoons of water, continuing to press the mixture together.
  • Depending on the humidity in your kitchen, the dough may require additional water.

Shape and refrigerate

  • Turn the dough onto a clean work surface and gently gather it into a ball.
  • Divide the ball in half and flatten each portion into a disk. Wrap both disks securely in plastic wrap.
  • Refrigerate for at least 1 hour or up to 3 days.
  • For longer storage, freeze the dough for up to 3 months. Thaw frozen dough overnight in the refrigerator before using.

Notes

Recipe Notes

  • Measure the flour carefully: For the most consistent crust, weigh 325g of flour or use the spoon-and-level method. Avoid packing flour into the measuring cup.
  • Keep the butter cold: The butter should be very cold when it goes into the dough. Cold butter helps create the light, flaky layers as the crust bakes.
  • Add water gradually: Start with 4 tablespoons of ice water, then add more as needed. Depending on the humidity in your kitchen, you may need the full 6 to 8 tablespoons or slightly more.
  • Don’t overwork the dough: Mix and press only until the dough holds together. Working it too much can make the finished crust less tender.
  • Don’t skip the chilling time: Refrigerate the dough for at least 1 hour before rolling and chill the shaped crust for at least 30 minutes before baking.
  • Make ahead: Wrapped dough can be refrigerated for up to 3 days or frozen for up to 3 months. Thaw frozen dough overnight in the refrigerator before using.
  • For blind baking: Bake the weighted crust at 375°F (190°C) for 15 minutes. For a fully baked crust, remove the weights and parchment and bake for another 15 to 20 minutes.
  • For double-crust pies: Baking temperature and time will depend on the filling, so follow the directions for the specific pie recipe you’re making.

Nutrition

Calories: 345kcal | Carbohydrates: 30g | Protein: 4g | Fat: 23g | Saturated Fat: 15g | Cholesterol: 61mg | Dietary Fiber: 1g | Total Sugars: 0g
Serving Size: ⅛ of dough
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