All Butter Pie Crust Recipe
An easy butter pie crust recipe to make in a food processor or by hand. Makes enough flaky, tender dough for one 9-inch double crust pie.
Ingredients
- 2 cups (250 g) all-purpose flour
- 2 tablespoons (30 g) granulated sugar
- 1 teaspoon fine sea salt
- 2 tablespoons (30 g) grated fresh lemon zest
- 12 tablespoons (180 g) very cold butter, cut into 1/2-inch cubes
- ½ cup (125 ml) ice water plus more if needed
- 1 tablespoon (15 ml) fresh lemon juice or white vinegar
Makes 2 9-inch discs for a double crust pie
Instructions
Food Processor Pie Crust:
- Pulse the flour, sugar, salt and lemon zest in a food processor workbowl until combined.
- Add the butter and process until the butter forms pea-sized pieces (this will take just a few seconds). Add the ice water and lemon juice and pulse until the dough just begins to come together, but not so much that if forms a ball (that will toughen the dough) Add more water if it looks dry, one teaspoon at a time.
- Dump the dough onto a floured counter or work surface. Knead the dough into a smooth ball, then cut into 2 equal pieces. Flatten each piece into a flat disc. Wrap each disc in plastic wrap and refrigerate 1 hour or up to 1 day before using.
Rolling out the dough
- Smack one package of dough with a rolling pin to flatten. Unwrap and put the dough on a large floured counter. Sprinkle the top of the dough with more flour and roll the dough firmly away from you, turning the paper after each roll to create a circle about 2 inches larger than your pie dish (12-inches for a 9-inch pie). Sprinkle lightly with more flour if you notice the dough starting to stick.
Pie Crust without a food processor:
- In a large bowl, stir together the flour, sugar, salt and zest. Cut the butter into the flour with a pastry blender or a fork until the butter pieces are the size of large peas. Make a well in the center of the flour mix and add the water and lemon juice.
- Blend with a fork until the dough starts to come together. If there's flour on the bottom of the bowl, add more water a teaspoon at a time until you can gather the dough into a ball.
Notes
- If the dough is very firm after chilling, leave at room temperature until it feels pliable.
- The key to great, flaky pie crust is starting with cold ingredients - especially the butter and water. One trick is cut the butter and place in the freezer for 15 minutes before mixing the dough. To make ice water, fill a liquid measuring cup with ice cubes, then fill with water. Let sit 5 minutes before measuring and making the dough (don't use the ice, though).
- Pie crust dough can be frozen for 3 months. Wrap securely in 2 layers of plastic wrap, then place the package in a zip-tip freezer bag.
Nutrition
Calories: 277kcalCarbohydrates: 27gProtein: 3gFat: 17gSodium: 295mgFiber: 1gSugar: 3g
