Perfect Homemade All Butter Pie Crust
The Perfect All Butter Pie Crust is made with just a few ingredients that will combine to create a rich and buttery base for your favorite pie filling!
Ingredients
- 2 ½ cups unbleached all-purpose flour
- 2 tablespoon granulated sugar
- ½ teaspoon kosher salt
- 20 tablespoons cold unsalted butter cubed
- ½ cup ice-cold water or more if required.
- 1 teaspoon lemon juice
Instructions
- Cut the butter into ½-inch cubes and put into a bowl. Place the butter into the refrigerator for at least 30 minutes or in the freezer for at least 10 minutes.
- In a medium bowl add the flour, sugar, and salt and stir to combine. Add the very well chilled butter cubes to the flour mixture. Use your fingers to toss the butter cubes in the flour mixture. Work quickly and keep the butter cold. Press the butter cubes to start to flatten them.
- Rub the butter pieces between the palms of your hands very quickly. If the butter is beginning to warm up, place the bowl in the freezer for a couple of minutes.
- Combine the ice water and the lemon juice. Add 4 tablespoons of ice water to the bowl. Toss gently with your fingers or a spatula. The pie dough will still be a little crumbly but it will hold together if you squeeze a bit into a ball. If more water is needed to make it hold together, add it one tablespoon at a time.
- Dump the dough onto a lightly floured surface and press the dough together, folding it over on itself until it starts to hold together. Do not to work the dough too much or it will become overdeveloped and tough.
- Shape the dough into disk and wrap the disk in plastic wrap. Chill for at least one hour. The dough can be refrigerated for up to 2 days and frozen for up to 3 months.
- When ready to roll the dough, remove it from the refrigerator for about 5 to 10 minutes. If it was frozen, thaw in the refrigerator over night.
- Flour our countertop and rolling pin well. Remove the pie crust from the cling wrap and roll out even to about ⅛ inch thick. Move the crust to your pie plate. Cut off the excess, leaving about a half inch. Fold the excess under and crimp the edges. Chill for at least 1 hour before blind baking or filling.
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