Sweet · All year
Butter Pie Crust
Cold butter, ice water, and a rest. Enough for a double-crust pie. This one has no starter in it.
20 minutes, plus 1 hour of chilling · Serves 8 · One double crust
“Whatever you do, do it from the heart, as something done for the Lord and not for people.”
Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp fine salt
- 1 cup cold butter, cut into cubes
- 6 tbsp ice water, plus more if needed
Method
- 1
Stir the flour and salt. Cut in the butter until the largest pieces are the size of peas. Those pieces are the flake. Do not rub it all into sand.
- 2
Sprinkle on 6 tablespoons of ice water and toss with a fork. Squeeze a handful. If it holds, stop. If it crumbles, add water 1 tablespoon at a time. A wet dough makes a tough crust.
- 3
Divide in two, flatten into disks, wrap, and chill at least 1 hour.
- 4
Roll on a floured counter to about 1/8 inch thick. Fit one round into a pie plate and leave the overhang. The second disk is the lid, or a second shell. Chill the lined plate 20 minutes before it bakes, so the sides do not slump.
From the kitchen
- If the butter smears while you roll, the dough is too warm. Chill it 15 minutes and continue.
- The sourdough pie crust is a different dough. Do not swap them by instinct. The water and the fat are not the same.
My note
Kept on this device, beside the recipe, for the next time you cook it.
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