Description
A rich, flaky all-butter pie crust that perfectly complements any filling, from fruit to cream-based delights.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter, chilled and cut into cubes
- 1 teaspoon salt
- 1 tablespoon sugar
- 6–8 tablespoons ice water
Instructions
- Blend the dry ingredients: In a food processor, combine the flour, salt, and sugar until well mixed.
- Incorporate the butter: Add your cold, cubed butter into the mixture. Pulse until it resembles coarse crumbs.
- Add ice water: With the food processor running, drizzle in the ice water one tablespoon at a time until the dough comes together.
- Chill the dough: Divide the dough in half, shape into disks, and refrigerate for at least one hour.
- Roll it out: Roll out the dough on a floured surface to fit your pie dish, aiming for 1/8-inch thickness.
- Transfer to the pie dish: Place the rolled-out crust into the dish, pressing it into place and trimming any excess dough.
Notes
Chill ingredients and tools to keep butter firm. This crust freezes beautifully; thaw overnight before use.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 1g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg