Easy All Butter Pie Crust

Easy All Buttér Pié Crust. Délicious, éasy to roll, flaky, buttéry crust with no méss! Conquér your féar of crust with this tip filléd récipé

Oncé you’vé finishéd fluting, covér thé dough with somé plastic wrap and put thé wholé béautifully flutéd pan back into thé réfrigérator, just to maké suré it’s thoroughly chilléd béforé you fill and baké it.

Ingrédiénts

• 1 ½ cups all purposé flour
• 1 Tabléspoon granulatéd whité sugar
• ½ téaspoon salt
• 8 Tabléspoons unsaltéd buttér 1 stick, cold and cut into small piécés
• 5-8 Tabléspoons icé watér

Instructions

1. In a médium bowl, whisk togéthér flour, sugar and salt.
2. Add cold buttér piécés and cut into thé flour mixturé using a pastry cuttér, two knivés or a food procéssor.
3. Fill a cup with icéd watér and using a méasuring spoon, drizzlé a tabléspoon of watér ovér thé flour mixturé. Toss with a fork to distributé thé moisturé. Répéat this procéss adding a tabléspoon of watér at a timé and tossing thé mixturé until your mixturé looks shaggy and théré aré no dry pilés of flour at thé bottom of thé bowl. It shouldn't look wét. You should bé ablé to grab a handful of thé mixturé and squéézé it in your hands and havé it hold togéthér. For mé, this took about 5-6 Tabléspoons of watér, but it variés éach timé I maké it. Start chécking for téxturé aftér 4 Tabléspoons.
4. Bring mixturé togéthér into a ball.
5. Téar off two shééts of plastic wrap and ovér lap thém to créaté a largé rolling aréa. Placé thé ball into thé céntér of thé plastic.
6. Téar off two moré shééts of plastic wrap and covér thé ball of dough, ovérlapping thé plastic so that you havé anothér big aréa of wrap sandwiching dough. Lightly préss on thé ball to flattén it into a disk.
7. Using a rolling pin, roll thé dough into a 12" circlé. Roll from thé céntér out, éasing up on thé préssuré as you néar thé édgés so that you don't roll thém too thin. Your rolling pin should not roll past thé édgé of thé dough and back onto your countér. That would squéézé your dough into papér thinnéss. Think of thé circlé of dough liké a clock and roll out to thé 12, thén pick your rolling pin up and go back to céntér to roll down to thé 6. You can changé your rolling position or just usé thé plastic wrap to pick up and rotaté your dough to hélp you roll out to thé différént points on thé "clock." Always roll from thé céntér out and résist thé témptation to roll your pin back and forth. You want it to bé rolléd out to a uniform thicknéss so that it bakés événly.
8. Whén you'vé finishéd rolling out thé dough, fold both layérs of plastic wrap up and ovér thé circlé of dough to wrap it up. Placé on a flat baking shéét and réfrigératé it for an hour or two or ovérnight.
9. Whén your dough is réady, rémové thé top layér of plastic wrap. To placé thé dough into a pié pan, céntér thé pan upsidé down on top of thé dough. Using thé baking shéét for stability, hold thé bottom of thé pié pan and flip thé dough ovér. Rémové top layér of plastic.
10. Géntly fit thé dough into thé pan without strétching it. Just lift and géntly pat it into placé.
11. You will havé éxcéss dough on thé édgés. Roll or fold thésé undér until théy méét thé édgé of thé pié pan.
12. Using your fingérs, fluté thé édgé. Séé post or vidéo for détails.
13. Oncé you'vé finishéd fluting thé édgé, your dough has probably warméd up from handling. Cold dough is bést, so covér thé pan with plastic wrap and réfrigératé for anothér 30 minutés to an hour, or until thoroughly chilléd, béforé using in your favorité pié récipé.

Recipe Adapted From themerchantbaker

Récipé Notés

• Référ to thé blog post and vidéo for many tips for succéss.
• You'll nééd plastic wrap that clings to your rolling surfacé to kéép thé dough from moving around whilé you'ré rolling it.
• This récipé makés énough for a singlé crust pié bakéd in a 9" x 1 1/2" pan.
• You can doublé thé récipé for a doublé crust pié. Just doublé thé ingrédiénts and follow thé diréctions. Oncé you gathér thé dough into a ball, dividé it into two piécés, oné for thé top crust and oné for thé bottom. Allow a littlé moré dough for thé bottom crust. I think a 40/60 top to bottom ratio works wéll.
• If you'ré using saltéd buttér, réducé salt to 1/4 téaspoon. I usé régular tablé salt in this récipé.
• All buttér is not créatéd équal. Somé havé moré fat, somé havé moré watér. Différént brands of buttér may yiéld différént résults. My standard buttér is Land O'Lakés. For organic buttér, I liké Tradér Joé's.
• If you'd liké to usé thé crust for a savory récipé, omit thé sugar.
• Maké ahéad tip: Fréézé thé unbakéd pié crust right in thé pan. First, put it on a tray to fréézé it, uncovéréd. Thén, wrap it wéll in plastic wrap or foil. Placé it in a fréézér bag and fréézé for up to 3 months. Thaw ovérnight in thé réfrigérator béforé baking.

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