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.All-Butter Crust

Source of Recipe

From "Pies That Inspire" by Saura Kline


Recipe Introduction

"Look no further for the ultimate piecrust. This all-butter recipe is my tried and true, and the most universal. It can be used with sweet or savory fillings, for hand pies or slab pies, for single or double crusts. This crust easily fits in a standard or deep-dish pie tin, and when doubled yields just a little extra to use for design pieces. It's my favorite to use for most pies; the texture is just the right amount of flaky and tender you want in a piecrust."

List of Ingredients

â—¦ 8 tablespoons cold unsalted butter
â—¦ 1 ¼ cups all-purpose flour
â—¦ 1 ½ teaspoons granulated sugar
â—¦ ¼ teaspoon salt
â—¦ 2 to 3 tablespoons ice water


Recipe

Cut the butter into small cubes, then place them in a metal bowl and put the bowl in the freezer until needed.

In a food processor, pulse the flour, sugar, and salt to combine. Add the chilled butter cubes and process for 30 seconds until the mixture looks like dry crumbles. Add 1 tablespoon of ice water and process for 20 seconds. Continue adding ice water, 1 tablespoon at a time and processing for 20 seconds after each addition, until the dough comes together in large chunks. Turn off the machine and transfer the dough to a clean, dry work surface.

Gather the dough together and form it into a smooth ball, then press it into a disk. Wrap the disk with plastic wrap. Place the dough in the refrigerator for at least 30 minutes, or up to 3 days. After 30 minutes, the dough will be at the perfect temperature and texture to roll. If you have chilled the dough for longer, you will need to let the dough come to room temperature for approximately 30 minutes before you can roll it out.

Yield: Single crust for a 9-inch standard pie or deep-dish pie