All-Butter Pie Crust
The butter makes it flaky and tender with a wonderful flavor. All-Butter Crust, also called Pâte Brisée in French, is only five ingredients. It's so simple you'll never want to buy pre-made again.
Servings: 1 pie crust
Ingredients
- 1¼ cups all-purpose flour
- ½ tsp salt
- ½ tsp sugar
- ½ cup (1 stick) unsalted butter, cold, cut into pieces
- 4 Tbsp ice cold water
Instructions
By hand method
- In a large bowl, whisk together flour, salt, and sugar. Using a hand pastry blender, cut into pieces of butter until mixture resembles coarse meal and a few pieces of butter are pea-sized. Add 2 Tbsp ice cold water at a time, working dough with the pastry blender until it comes together. Do not overwork.
- Turn the dough onto a lightly floured surface and form into a 1-inch disk. Wrap in plastic wrap and refrigerate for 1 hour before rolling out and baking. If freezing, wrap in plastic and put in a Freezer Ziploc bag for up to 3 months.
Food Processor method
- In a food processor, add flour, salt, and sugar. Pulse 3 to 4 times. Add pieces of butter and pulse until the mixture resembles coarse meal. Sprinkle with 4 Tbsp ice water and blend just until it holds together (no longer or it will overwork dough).
- Form dough into a 1-inch thick disk and wrap with plastic wrap. Refrigerate for 1 hour before rolling out and baking. If freezing, wrap in plastic and put in a Freezer Ziploc bag for up to 3 months.
To Blind Bake
- Prepare the pie crust and chill in the refrigerator for 30 minutes to 1 hour. Dock (prick) the bottom of the pie shell with a fork. Preheat the oven to 400°F. Line the unbaked prepared pie shell with foil or crinkled parchment paper. Fill with pie weights or dried beans.
- Bake the pie shell for 20 minutes. Remove the foil and weights. Bake for another 8 minutes or until the pie shell is light golden. If the shell puffs up during baking, gently press it down with the back of a spoon.