Buttery Pie Crust

Desserts & Snacks
Written By Mary Bowers
Uncooked dough pressed into a pie pan with fluted edges, rolling pin, flour dusted on marble, butter cubes, and ice water

Flaky, buttery, and foolproof —

the only pie crust recipe you'll ever need! Makes enough for a double-crust pie or two single-crust pies.

YIELD: 2 pie crusts | PREP TIME: 15 min | CHILL TIME: 1 hr | TOTAL TIME: 1 hr 15 min

INGREDIENTS:

  • 2 ¾ c All-purpose flour

  • 1 t Salt

  • 1 c + 2 T Cold unsalted butter (2 sticks + 2 T), cut into small pieces

  • ½ c Ice water

INSTRUCTIONS:

  1. In a medium bowl, whisk together the flour and salt. Add the cold butter pieces and cut them into the flour using a pastry blender or fork, working quickly, until the mixture looks like coarse crumbs with some pea-sized butter pieces remaining. Those butter pieces are what make the crust flaky. Don't overwork it!

  2. Sprinkle the ice water over the flour mixture 1 T at a time, tossing lightly with a fork after each addition. Stop adding water when the dough just holds together when you squeeze a handful. It should not be sticky or wet.

  3. Divide the dough in half. Flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour. Cold dough is easier to roll and produces a flakier crust.

  4. When ready to use, remove one disk from the refrigerator. On a lightly floured surface, roll the dough into a 12" to 14" circle, working from the center outward. Fold gently into quarters, lift carefully, and unfold into a 9" non-stick pie pan.

  5. Gently press the pastry against the bottom and sides of the pan. Trim any overhang to 1/2", then fold the edge under and pinch to flute. Fill and top with the second crust as directed in your pie recipe.

NOTES:

  • Cold is everything: Warm butter melts into the flour instead of creating flaky layers. Keep everything cold — if your kitchen is warm, pop the bowl in the freezer for 10 minutes before you start.

    Don't overwork the dough: Mix only until the dough just comes together. Overworking develops gluten and makes the crust tough instead of tender.

    Make ahead: Dough disks keep refrigerated for up to 3 days or frozen for up to 3 months. Thaw overnight in the refrigerator before rolling.

    Use it for: Cheery Cherry Pie, Chicken Pot Pie, or any of your favorite pie fillings.

Mary Bowers
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