Ingredients
Equipment
Method
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt. This brief step ensures that the salt and sugar are evenly distributed throughout the flour, which is crucial for consistent flavor and texture in your Homemade All Butter Pie Crust.2.5 cups all-purpose flour, 1 teaspoon granulated sugar, 1 teaspoon salt
- Add the very cold, cubed unsalted butter to the flour mixture. Using a pastry blender, two forks, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. It's important to work quickly to keep the butter cold. These visible pieces of butter are what create the flaky layers in your Homemade All Butter Pie Crust.1 cup unsalted butter
- Gradually add the ice water, 1 tablespoon at a time, mixing gently with a fork after each addition. Continue adding water until the dough just begins to come together. You may not need all of the ½ cup of ice water, or you might need a touch more. The dough should be moist enough to hold together when squeezed but not sticky. Overmixing at this stage will develop the gluten too much, resulting in a tough crust, so tread lightly!0.5 cup ice water
- Turn the dough out onto a lightly floured surface. Gently gather the dough into a ball, being careful not to overwork it. Divide the dough in half. Shape each half into a flat disk, about 1-inch thick. This will make it easier to roll out later.
- Wrap each disk tightly in plastic wrap. Refrigerate for at least 1 hour, or up to 2 days. Chilling is a vital step for your Homemade All Butter Pie Crust as it allows the gluten to relax and the butter to firm up, which contributes to a tender and flaky crust.
Notes
The absolute star of this recipe for Homemade All Butter Pie Crust is its incredible flakiness and rich, buttery flavor. Plus, the cost savings of making your own pie crust are significant.
