Easy All-Butter Pie Crust
Easy All-Butter Pie Crust is one of those recipes that’s worth having in your back pocket. A good homemade crust should be flaky, buttery, and tender, and once you get the hang of making it, you’ll wonder why you ever bought one.
The key is keeping the butter and water cold and handling the dough gently. This recipe makes enough for a double-crust pie or two single-crust pies, so you can tuck one disk away in the freezer and have homemade pie crust ready when you need it.
Start by combining part of the flour with the salt in a food processor. Add the cold butter and pulse until the butter is incorporated and the mixture starts to form clumps. Adding the remaining flour afterward is a simple little trick that helps create those flaky layers we’re after.
Transfer the mixture to a bowl, then sprinkle the ice water and apple cider vinegar over the top. Gently fold and press the dough together until it forms a ball. Try not to overwork it. The less you handle the dough, the more tender your crust will be.
Divide the dough into two disks, wrap them well, and refrigerate for at least two hours. This gives the butter a chance to firm back up and makes the dough much easier to roll.
When you’re ready to use it, let the dough sit at room temperature for a few minutes if it’s very firm. Roll it out on a lightly floured surface, turning the dough as you go so it doesn’t stick. Once it’s large enough for your pie plate, gently transfer it to the pan and press it into place.
From here, you’re ready to fill it, fold it, crimp it, or whatever your pie recipe calls for. And really, there’s something pretty satisfying about pulling a homemade pie out of the oven with a beautiful golden crust.
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Easy All-Butter Pie Crust
Makes: 2 pie crusts
Prep Time: 20 minutes
Chill Time: 2 hours
Total Time: 2 hours & 20 minutes
Ingredients
- 2 & 2/3 cups all-purpose flour, spooned and leveled
- 3/4 tsp sea salt
- 20 tbsp cold unsalted butter, cut into 1/4-inch pieces
- 6 tbsp ice water
- 1 tsp cold apple cider vinegar
Instructions
Place 1 & 2/3 cups of the flour and the salt in a food processor. Pulse a few times to combine. Add the cold butter and pulse until the butter is thoroughly incorporated and the mixture begins to form clumps. There should be no dry flour remaining.
Add the remaining 1 cup of flour and pulse briefly, just until the mixture becomes crumbly.
Transfer the mixture to a large bowl. Sprinkle the ice water and apple cider vinegar over the top, then use a spatula to fold and press the dough together until it forms a ball.
Divide the dough in half and shape each portion into a 1-inch-thick disk. Wrap each disk tightly in plastic wrap and refrigerate for at least 2 hours or up to 2 days.
To Roll Out the Dough:
Place one chilled dough disk on a lightly floured surface. Lightly flour the top and roll the dough into a circle about 1/8-inch thick, rotating it a quarter turn every few rolls to keep it from sticking.
Continue rolling until the dough is about 1 inch larger than your pie plate on all sides.
Roll the dough gently around your rolling pin and unroll it over the pie plate. Press it firmly into the bottom and up the sides. Trim the edges, leaving about a 1/2-inch overhang.
If making a double-crust pie, repeat the rolling process with the second disk. Assemble and bake according to your pie recipe.
Chef’s Notes:
- Keep the butter and water cold. This is key to getting a flaky crust.
- Don’t rush the chilling time. The dough needs at least 2 hours in the refrigerator before rolling.
- If the dough feels too firm to roll straight from the refrigerator, let it sit at room temperature for a few minutes.
- The dough can be refrigerated for up to 2 days or frozen for up to 3 months. Thaw frozen dough overnight in the refrigerator before using.
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