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8.20.2011

Best Flaky 100% Butter Pie Crust

I have made millions of pie crusts... and no matter how many times I change up my recipe... this will always be my go to pie crust recipe. It is flawless every time! Perfectly flaky, and supper buttery tasting.
This recipe is for a double pie crust. But can be cut in half for recipes that only call for single pie crusts.


Ingredients for double pie crust:
2 1/4 - 2 1/2 cups flour
1 cup of butter (chill in the freezer)
1 tsp of salt
1 tbs of sugar
1/2 - 1 cup of ice water
Additional flour  for dusting

Directions:
Place your butter in the freezer for about 15 minutes until it is really cold, cut into small cubes.



In a large bowl add in flour 2 1/4 cups flour, salt and 1 tbs of sugar, give it all a quick toss with a fork.



Add in butter pieces.

With a pastry blender, blend until the bits of butter are worked into the flour, they should be pea sized when you are finished.

Slowly add in the ice water. I do this 1 tbs at a time.

Careful not to over work your dough, you want pieces of butter to be visible through out (this is where you'll get your flakes from) When the butter melts during the cooking process it creates pockets between the flour layers. If you feel the dough is too wet you can a bit more flour to the mixture. If you feel the dough is too dry, add a tad more water.



After dough comes together, divide in half. Pat into disks and cover in plastic wrap. Refrigerate one hour or longer. Can be stored up to 2 or 3 days it can also be frozen.




16 comments:

  1. This is a wonderful recipe to add to my staples. Thanks for sharing.

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  2. view and check coupon code available and check coupon code available

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  3. Can this be done in a food processor or it's better by hand? I hate to sound stupid but 1/2 to 1 cup of water do i just want to barely
    pull it together.............? Always used store bought pie shells shhh! Thanks Aviva

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    Replies
    1. I am a firm believer it should be made by hand. So many people however like to use the food processor. It does work that way BUT it is so easy to over process and your crust will become cookie like and hard when baked and not flakey.

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  4. PS your dough is just so beautiful it really makes me want to make it!! Aviva

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  5. One last question this is the same dough you use for the Spinach Artichoke Hand Pies? With the sugar?Aviva

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    Replies
    1. Yes I use the sugar still. It's only a tad just makes the dough so much tastier.

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  6. Love your blog! do you ever pre-bake your pie crust(s)?

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    Replies
    1. Hi Eric, I have yes for pudding pies. After the dough is refrigerated, I lay the dough in my pan, crimp the sides, pierce the bottom lightly with a fork and freeze for 30 minutes. Place pie weights in the bottom and bake at 400 for about 20-25 minutes or until the crust is golden.

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  7. Very close to the recipe I use, handed down from mother to daughter for years.

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  8. I think by hand is preferred if you want a flaky crust (which is the point). On Master Chef they always poo-poo the people who don't make by hand.

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  9. Do you use salted butter, or sweet butter?

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  10. Replies
    1. Yes. Rule of thumb, always always always use unsalted butter with baking and cooking. Salted butter's only place is on your toast ;)

      When you buy salted butter you have no idea the amount of salt being used, which makes it difficult to judge how much salt to add to a recipe. When using UNsalted... you have way more control.

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