Ingredients
Units
Scale
- 352 g (2.75 c) All-Purpose Flour (I really, really, really love White Lily for this pie crust)
- 1/4 tsp fine sea salt
- 2 tbsp granulated sugar
- 227 g (1 c) unsalted butter, cold, cut into tablespoon-sized pieces
125 g (1/2 c) water, plus more if needed
Instructions
- Add the 352 g all-purpose flour, fine sea salt, and granulated sugar to a large mixing bowl. Stir with a fork to combine.
- Add the butter to the flour mixture. Stir gently to cover the butter with the flour. Then use a pastry cutter to break the butter into smaller pieces. The butter pieces should be between the size of a pea and the size of a walnut. The pieces will not be uniform and this is ideal!
- Pour the 125 g of water evenly over the flour/butter mixture and stir very gently to combine with a fork. The mixture should be shaggy but combined. If necessary, add water a tablespoon at a time until you get the correct consistency. You should not need more than about 3 additional tablespoons!
- Split the pie dough into two equal-ish parts in your mixing bowl. Shape each half into the size of a fat disc and cover each disc with plastic wrap. Place in a refrigerator for at least two hours before rolling out.
- While the dough is in the refrigerator, place your rolling pin in the freezer. To cool your surface, fill a gallon-sized zip top bag with 1/3 ice and 2/3 water and seal shut. Place on the countertop for 30 minutes to an hour to cool the rolling surface underneath your pastry mat.
- After the two hour refrigeration, flour a generous amount of flour on a pastry mat. Place one of the thick discs atop the well-floured pastry mat. Flour the top of the dough disc and also your rolling pin. Test to see if the dough is ready by gently tapping your rolling pin on top of the disc; if the rolling pin makes small indentations, you’re ready to roll. Gently roll to about 14″, or until the dough begin to retract (shrink) (this will be about 1/4” thickness). If the dough breaks when rolling, allow the dough to sit for 2-3 minutes and then try again. Dough often breaks when the butter is still too cold from the refrigerator.
- Once you’ve reached about 14″, fold the dough in half, then do a letter fold (see photos above). Continue rolling, adding flour as necessary and turning over the pie dough occasionally; don’t worry about over-flouring at this point.
- After letter folding the dough, roll the dough again to 1/4” thickness. Repeat this step one more time, for a total of three times.
- Brush excess flour from the top of the pie dough. Use your rolling pin to place the dough into a 9” or 10” pie plate (see photo tutorial above for how to do this). Place the pie plate in the refrigerator while you roll out the second half of the dough.
- For a double crust pie: Roll out the second half of the pie dough, using the same technique as above.
- Add the filling to the pie plate.
- Using a pastry brush, brush the rim of the bottom dough with a small amount of water. Add the top crust and press gently to seal. Trim the pie crust to 2” outside of the pie plate, and fold over the crust to seal. If desired, crimp or flute the crust.
- Place the completed pie in the refrigerator while you warm your oven to a true 375°F, and place an oven rack on the bottom third of the oven. Allow your oven a significant amount of time to reach the proper temperature. I allow my oven at least an hour to come to temperature.
- Bake according to the recipe directions. I prefer a steady-state bake at 375°F for this pie crust.
Notes
- This Easy All-Butter Pie Crust is perfect for my Classic Peach Pie, my Peach Hand Pies, or my Apple Hand Pies!
- Prep Time: 1 hour (active)
- Refrigeration Time: 3-4 hours
- Cook Time: ~1 hour
- Category: dessert