All Butter Flaky Pie Crust PT50M https://img5.recipesrun.com/201907/2019/0826/e7/2/043201/300x200x50.jpg 16 servings Ingredients: 1/2 tsp. Vinegar 2 tsp. Cold water (or buttermilk or milk/vinegar 1/2 tsp. Salt 1 1/4 cups Flour 1/2 cup Cold Butter (1 stick, sliced into small pieces) 1 tsp. Vinegar 1/3 cup Ice cold water (or buttermilk or milk/vinegar mixture) 1 tsp. Salt 2 1/2 cups Flour 1 cup Cold Butter, sliced into small pieces
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All Butter Flaky Pie Crust

By jiafei

16 Person
50 Minutes
0 Calories
The Thanksgiving countdown is on! Pie is the star of the show and it needs a solid foundation. I am sharing all of the tips and tricks to make a perfectly flaky, foolproof, all-butter pie crust. All Butter Flaky Pie Crust is your perfect, foolproof pie crust every single time! Use Cold Butter. Use a Pastry Cutter, a Fork, a Food Processor, or even your hands to cut in butter and flour together, add Ice Cold Water or Buttermilk. Then bake it at a High Temperature. So you can watch it closely while baking.

Ingredients

Single-Crust Pie

  • 1/2 tsp. Vinegar

  • 2 tsp. Cold water (or buttermilk or milk/vinegar

  • 1/2 tsp. Salt

  • 1 1/4 cups Flour

  • 1/2 cup Cold Butter (1 stick, sliced into small pieces)

Double-Crust Pie

  • 1 tsp. Vinegar

  • 1/3 cup Ice cold water (or buttermilk or milk/vinegar mixture)

  • 1 tsp. Salt

  • 2 1/2 cups Flour

  • 1 cup Cold Butter, sliced into small pieces

Method

  • 01
    Stir together flour and salt. Slice cold butter into tiny shreds (I store my butter in the freezer) and add to bowl or food processor. Pulse until coarse meal or small peas form. Slowly add ice-cold water, 1-2 tablespoons at a time to butter-flour mixture. Add vinegar and pulse until it starts to form together.
  • 02
    Press dough into a ball. Pat each ball into a disk, tightly wrap in Saran Wrap and let it chill in the refrigerator for at least 30 minutes. 2 hours is preferred. Unwrap the dough, turn the dough onto a lightly floured work surface and roll it out, using a rolling pin. Don't overwork the dough. The key is to work quickly to keep the dough as cold as possible. Keep the pie tin nearby so you can check the size of the circle. Roll it to at least a 13-inch diameter circle.
  • 03
    Press dough into a ball. Pat each ball into a disk, tightly wrap in Saran Wrap and let it chill in the refrigerator for at least 30 minutes. 2 hours is preferred. Unwrap the dough, turn the dough onto a lightly floured work surface and roll it out, using a rolling pin. Don't overwork the dough. The key is to work quickly to keep the dough as cold as possible. Keep the pie tin nearby so you can check the size of the circle. Roll it to at least a 13-inch diameter circle.
  • 04
    If you are blind baking the crust and not filling the crust with a baked filling, poke holes using fork along sides and bottom of crust. This will help keep the crust from puffing up while it bakes. Use Pie Weights, Rice, or Beans to keep the crust in place. If you are blind baking your crust to be filled later with a cream filling, it is important to keep it in place. Line the crust with foil or parchment paper. Fill it with pie weights, rice, or beans and press against the sides of the crust.
  • 05
    You can double line the crust with parchment paper to ensure that the rice doesn't get stuck into the dough. After the dough has chilled, place it in a hot oven. The hot oven helps the crust keep its shape. The edges will be the first to brown. Avoid this by covering the edges with foil or pie shields, about halfway through baking. The pie shields or foil sheets are essential for making pie!
  • 06
    If making a double crust, bake according to pie directions. If baking pie crust only, bakes at 400 degrees for 10-12 minutes. Remove parchment paper and pie weights and return to oven and cook for an additional 6-8 minutes (for a total of 16-20 minutes of cooking time). If baking a filled pie such as pumpkin, cherry, or apple, cook according to pie directions.

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    All Butter Flaky Pie Crust

    3.5

    ( By jiafei )

    The Thanksgiving countdown is on! Pie is the star of the show and it needs a solid foundation. I am sharing all of the tips and tricks to make a perfectly flaky, foolproof, all-butter pie crust. All Butter Flaky Pie Crust is your perfect, foolproof pie crust every single time! Use Cold Butter. Use a Pastry Cutter, a Fork, a Food Processor, or even your hands to cut in butter and flour together, add Ice Cold Water or Buttermilk. Then bake it at a High Temperature. So you can watch it closely while baking.
    01 Information
    • Grade easy
    • Serving 16 servings
    • Prep Time 30 Mins
    • Cook Time 20 Mins
    • Total Time 50 Mins
    02 Ingredients
    Single-Crust Pie
    1/2 tsp. Vinegar
    2 tsp. Cold water (or buttermilk or milk/vinegar
    1/2 tsp. Salt
    1 1/4 cups Flour
    1/2 cup Cold Butter (1 stick, sliced into small pieces)
    Double-Crust Pie
    1 tsp. Vinegar
    1/3 cup Ice cold water (or buttermilk or milk/vinegar mixture)
    1 tsp. Salt
    2 1/2 cups Flour
    1 cup Cold Butter, sliced into small pieces
    03 Method
    Step 1
    Stir together flour and salt. Slice cold butter into tiny shreds (I store my butter in the freezer) and add to bowl or food processor. Pulse until coarse meal or small peas form. Slowly add ice-cold water, 1-2 tablespoons at a time to butter-flour mixture. Add vinegar and pulse until it starts to form together.
    Step 2
    Press dough into a ball. Pat each ball into a disk, tightly wrap in Saran Wrap and let it chill in the refrigerator for at least 30 minutes. 2 hours is preferred. Unwrap the dough, turn the dough onto a lightly floured work surface and roll it out, using a rolling pin. Don't overwork the dough. The key is to work quickly to keep the dough as cold as possible. Keep the pie tin nearby so you can check the size of the circle. Roll it to at least a 13-inch diameter circle.
    Step 3
    Press dough into a ball. Pat each ball into a disk, tightly wrap in Saran Wrap and let it chill in the refrigerator for at least 30 minutes. 2 hours is preferred. Unwrap the dough, turn the dough onto a lightly floured work surface and roll it out, using a rolling pin. Don't overwork the dough. The key is to work quickly to keep the dough as cold as possible. Keep the pie tin nearby so you can check the size of the circle. Roll it to at least a 13-inch diameter circle.
    Step 4
    If you are blind baking the crust and not filling the crust with a baked filling, poke holes using fork along sides and bottom of crust. This will help keep the crust from puffing up while it bakes. Use Pie Weights, Rice, or Beans to keep the crust in place. If you are blind baking your crust to be filled later with a cream filling, it is important to keep it in place. Line the crust with foil or parchment paper. Fill it with pie weights, rice, or beans and press against the sides of the crust.
    Step 5
    You can double line the crust with parchment paper to ensure that the rice doesn't get stuck into the dough. After the dough has chilled, place it in a hot oven. The hot oven helps the crust keep its shape. The edges will be the first to brown. Avoid this by covering the edges with foil or pie shields, about halfway through baking. The pie shields or foil sheets are essential for making pie!
    Step 6
    If making a double crust, bake according to pie directions. If baking pie crust only, bakes at 400 degrees for 10-12 minutes. Remove parchment paper and pie weights and return to oven and cook for an additional 6-8 minutes (for a total of 16-20 minutes of cooking time). If baking a filled pie such as pumpkin, cherry, or apple, cook according to pie directions.
    04 Author
    jiafei jiafei
    33 Recipes

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