Best Pie Crust

By jiafei

8 Person

70 Minutes

1663 Calories

This all Butter Pie Crust is simple to make, with a delicious flavor and an extra flaky texture. I know homemade pie crust has a scary reputation, but it tastes SO much better than any storebought pie crust I’ve ever encountered, and it’s really not so bad to make yourself. I actually think half the perceived difficulty is just the hype around how hard it is to make. Some people like to add other fats like shortening to make the crust easier to work with, but I find it’s really not necessary. First, nothing compares to the flavor of butter, and butter also gives the pie dough plenty of flakiness.

Ingredients

Ice cold water
20 tbsp. Unsalted butter, diced into cubes, cold
1/2 tsp. Kosher salt
12.5 oz. All purpose flour

Method

01

Combine the flour and salt in a food processor and pulse a couple of times to aerate and mix.
02

Add the butter and pulse about 10-15 times, until the butter is broken down into pieces somewhere between the size of a chickpea and sweet pea. If you have some bigger and some smaller pieces, that's great. Just be careful not to over pulse and break down the butter too much.
03

Add 1/2 cup of ice water through the feed tube, pulsing occasionally to mix, to distribute the liquid and moisten the dough. You're looking for the dough to form into moist crumbles that build upon the sides of the food processor (see the photo in a blog post), and combine into a smooth clump when gently squeezed with your hand. If the dough is too dry, add tablespoon of ice water, and pulse, until the dough is sufficiently moistened. Repeat as needed, but you shouldn't need to add more than a few tablespoons of extra water at most.
04

Remove the dough from the food processor to a piece of plastic wrap, and shape the dough into a flat disk or rectangle using your hands. If the dough is a bit crumbly, you may knead it gently a few times to make it smooth. Wrap the dough in plastic wrap, and chill in the fridge for at least one hour, preferably two.
05

After the dough is thoroughly chilled (it should be firm to the touch), it is ready to be rolled and used for whatever recipe you'd like. Enjoy!

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Best Pie Crust

3.8

( By jiafei )

01 Information

Grade medium
Serving 8 servings
Calorie 1663 Kcal
Prep Time 10 Mins
Cook Time 60 Mins
Total Time 70 Mins

02 Ingredients

Ice cold water

20 tbsp. Unsalted butter, diced into cubes, cold

1/2 tsp. Kosher salt

12.5 oz. All purpose flour

03 Method

Step 1

Combine the flour and salt in a food processor and pulse a couple of times to aerate and mix.

Step 2

Add the butter and pulse about 10-15 times, until the butter is broken down into pieces somewhere between the size of a chickpea and sweet pea. If you have some bigger and some smaller pieces, that's great. Just be careful not to over pulse and break down the butter too much.

Step 3

Add 1/2 cup of ice water through the feed tube, pulsing occasionally to mix, to distribute the liquid and moisten the dough. You're looking for the dough to form into moist crumbles that build upon the sides of the food processor (see the photo in a blog post), and combine into a smooth clump when gently squeezed with your hand. If the dough is too dry, add tablespoon of ice water, and pulse, until the dough is sufficiently moistened. Repeat as needed, but you shouldn't need to add more than a few tablespoons of extra water at most.

Step 4

Remove the dough from the food processor to a piece of plastic wrap, and shape the dough into a flat disk or rectangle using your hands. If the dough is a bit crumbly, you may knead it gently a few times to make it smooth. Wrap the dough in plastic wrap, and chill in the fridge for at least one hour, preferably two.

Step 5

After the dough is thoroughly chilled (it should be firm to the touch), it is ready to be rolled and used for whatever recipe you'd like. Enjoy!

04 Author