BUTTER PIE CRUST

This pie crust recipe is easy and delivers a delicious flaky crust every time. Easy step by step instructions. The recipe makes enough for two crusts.

Course Dessert

Cuisine American

Prep Time 20

Chilling Time + Rolling Out Time 1 20

Total Time 1 40

Servings pie crusts

Calories 1802kcal

Author Toni Dash

Equipment

Rolling pin
Stand mixer with a paddle attachment
Pastry cloth or roulpat (to roll the pie dough out on)

Ingredients

1 cup + 6 tablespoons (2 sticks plus 6 tablespoons) COLD salted Irish butter I’ve used Kerrygold
3 cups All-purpose flour regular or gluten-free measure-for-measure blend
1/2 teaspoon Kosher salt
2 teaspoons Granulated sugar
½ cup ICY COLD water my tip in the Notes section below

Instructions

Cut the butter into ½-inch cubes. Place in the freezer*. TIP: I cut the sticks into tablespoons then quarter each tablespoon.
In the bowl of a standing mixer equipped with the paddle attachment, combine the 3 cups flour, 1/2 teaspoon salt and 2 teaspoons sugar. Run the mixer paddle on low a few times just to combine them.
With the mixer running on low speed, add a few pieces of the chilled butter at a time until it is all in the mixing bowl and coated with flour. NOTE: It will not have broken down completely; it will be mashed.
With the mixer running on slow speed, slowly pour in the ice water until the mixture forms a dough. It will begin to ball up around the mixer paddle.
Turn dough out onto a lightly floured surface, and form a tight ball. Flatten the ball slightly (this will make it easier to roll out and being in a circle shape helps the shape stay round when rolling the crust out) and tightly wrap with two layers of plastic wrap.
NOTE: the dough can be divided and rolled into two balls, each wrapped separately if not making a double crust pie or two individual pies.
Place in the freezer for 45-60 minutes*.
After the 45 to 60 minutes remove the dough from the freezer and let it rest on the counter for about 15 minutes or until it becomes workable.
NOTE: It should still be very firm when you start to roll it. Do not allow the dough to warm up too much or you’ll encounter the same butter seepage concerns.
To roll the dough out: Divide the dough ball. Roll out one half on a lightly floured surface.
NOTE: Lightly flour the rolling pin too if needed to prevent sticking. Pie crust should be ¼-inch thick.
Fit to pie pan and proceed with your pie recipe.

Video

Notes

Icy Water tip: I usually add ½ cup water to a liquid measuring cup along with some ice cubes. When it’s time to use the water, I discard the ice cubes and ensure the water measures ½ cup

*This freezer step is very important as it will help lock the butter into the dough. Skipping this step will likely result in the dough shrinking while it bakes AND in having a lot of the butter seep out of the dough while it bakes.

Nutrition