My Favorite Flaky Butter Pie Crust Recipe
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- 2 1/2 c
- all-purpose flour
- 1/2 tsp
- 2 stick
- butter, or 1 cup chilled well
- 1/2 c
- ice water with ice in it
1Makes a double crust:
Get a measuring cup and put ice in it. Add 1/2 cup of cold water. Let the water get really cold.
2Whisk the flour and salt together. Place in a food processor with s blade. Butter should be very cold. Cut sticks of butter in half length wise. Turn over and cut again length wise. It should be in 4 pieces. Chop stick in to small pieces width wise.
3Add butter to flour and pulse until Butter is well incorporated in the flour. It should look like course crumbs.
4Add 4 tablespoons of ice water to flour butter mixture. Pulse well. Add water as needed by 1 tablespoon at a time. You will not be using all of the water. You will be using just enough to make the crust form a ball. (Do not add ice from water)
5When it looks like it is beginning to form a ball. Remove from processor. The dough should easily form in to a pliable dough. If needed. Put dough back in processor,band add another tablespoon of water until dough is pliable.
6Divide dough in half,and flatten in to 2 disc's. Wrap well with plastic wrap. Place disc's in refrigerator for at least 3-4 hours. You may make the night before using, or freeze until ready to use. Roll dough out on floured surface until 11 inch circle is formed. Place in pie pan,and trim edges. Repeat for a top crust if needed. Makes enough for 1 bottom and 1 top, or 2 shells.