When making a pie or a tart, there is nothing better than the flaky rich flavor of an all butter crust. Perfect whether the filling is sweet or savory.
What you need
2 1/2 cups flour
1 1/4 cup unsalted butter (frozen for at least 10 mins)
1/2 tsp salt
(optional 1/2 tsp sugar for sweet pies)
6 Tbsp ice water
How to make an all butter pie crust
In a large bowl, mix the flour and salt.
Next you’ll cut in the butter. For years I would use a fork for this task, but I found a trick that makes it so much quicker and easier.
Grating the butter into the flour. You’ll want to freeze the butter for about 10minutes before grating it.
Toss the flour over the ribbons of butter and, working quickly so as not to warm up the butter, gently rub your fingers together to break the ribbons apart.
Next add the ice water one tablespoon at a time until the dough just barely comes together. It should still be very dry.
Bring the dough together and turn it out onto a floured surface.
Split the dough and form it into two disks.
Wrap the disks in plastic wrap and place them in the refrigerator for at least 30 minutes or up to 3 days.
All Butter Pie Crust
When making a pie or a tart, there is nothing better than the flaky rich flavor of an all butter crust. Perfect whether the filling is sweet or savory.
Ingredients
- 2 1/2 cups flour
- 1 1/4 cups butter
- 1/2 tsp salt
- 6 Tbsp ice water
- (optional 1/2 tsp sugar for a sweet pie)
Instructions
- Measure the flour and salt (and optional sugar) in a bowl.
- Grate the frozen butter into the flour mixture.
- Working quickly so as not to warm the butter with your hands, toss the flour over the ribbons of butter and rug the pieces between your fingers to create a crumbly consistency.
- Add the ice water 1 Tbsp at a time until the a shaggy dough barely comes together.
- Poor the dough out onto a lightly floured surface and form 2 disks.
- Wrap them each in plastic and refrigerate for at least 30 minutes or up to 3 days.
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