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All-Butter Pie Crust

  • Prep Time: 15 min
  • Total Time: 15 minutes
  • Yield: 2 single pie crusts or 1 double crust 1x

Description

A simple recipe for perfectly flaky and delicious all-butter pie crust.  The foundational building block of any great pie recipe. 

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 tbsp granulated sugar
  • 1 tsp salt
  • 1 cup unsalted butter, very cold & diced
  • 1/4 cup ice water
  • 1/4 cup ice cold vodka (or more ice water)

Instructions

  1. Mix together the flour, sugar and salt in a food processor by pulsing a few times.  Or mix together in a large bowl.
  2. Add cold diced butter to the flour and use the food processor, or a pastry cutter, to cut the butter into the flour until the butter is well coated and about the size of large pebbles.  
  3. Add in the ice water alternately with the cold vodka, about a tablespoon each at a time, then quickly pulse/mix.  Continue adding the cold liquids and mixing just until the dough begins to come together.  The dough should hold together when pinched but should not feel wet.  (You may not need all of the liquid, but I find about 1/2 cup or just under that amount of liquid to work best.)
  4. Dump the dough out onto a clean surface and knead together to incorporate all of the flour.  Form dough into a large ball, then divide in half.  Mold each half into about a 1-inch high disk.  Wrap tightly in plastic wrap and refrigerate for at least one hour or up to a few days.  (You can also freeze the dough at this point.)
  5. When ready to use, place the dough on the counter at room temperature for 5-10 minutes.  On a lightly floured surface lay out the dough.  Use a floured rolling pin to gently, but firmly, roll the dough out into a large circle.  Start rolling from the center of the dough and rotate a quarter of a turn after each roll.  Keep the surface, your hands and the rolling pin lightly floured to avoid sticking.  Depending on the recipe, you’ll roll the dough out to roughly a 12″ wide circle (to fit a standard 9″ pie pan), and about 1/4″ thick.
  6. Proceed with your pie recipe as directed. 

Notes

  • This recipe makes 2 pie crusts, or enough for a double crusted pie.
  • To make a single pie crust, half the amount of each ingredient in this recipe and continue to make as directed, forming dough into only one disk.
  • If you don’t have vodka on hand, or prefer not to use it, simply replace it with more ice water.  Your pie crust will still turn out flaky and delicious. 

Keywords: pie, pie crust, butter pie crust

Find it online: https://bakeorbust.com/all-butter-pie-crust/