This super flaky all-butter pie crust is easy enough for even beginner bakers. You will whip out the most delicious pies you've ever had!
PREP TIME 15 minutesminutes
Additional Time 4 hourshours
COOK TIME 40 minutesminutes
TOTAL TIME 4 hourshours55 minutesminutes
YIELD 1pie crust (top and bottom)
Ingredients
1cup(2 sticks) buttercut into large cubes and chilled
2 1/2cupsall purpose flour
1/4tspkosher salt
1/2cupice waterfill the cup with 1/2 cup water and then add lots of ice
Instructions
To Prepare the Dough:
Chop the butter into large chunks and then place back in the fridge to chill for 20 minutes. (If you're in a rush, just work really quickly and get the dough back in the fridge as fast as possible.)
Add the flour and salt to the bowl of a food processor. Sprinkle the cubes of butter over the top. Pulse 10 - 15 times or until the butter is in small pieces all throughout the flour.
With the lid on the processor, slowly drain the ice and drizzle in the water through the feeding tube of the lid while the dough runs. Process the dough until a ball just begins to form. Less than one minute, usually.
Pat the dough ball into a squat rectangle shape on a piece of plastic wrap. Wrap and cover it and place in the fridge to chill for at least 4 hours before you bake. Don't rush this step if you can avoid it, the resting period is what helps to make the crust extra flaky.
To Roll the Dough:
Divide the dough into two sections -- 1 slightly larger than the other. The larger half will serve as the bottom crust.
On a lightly floured surface, roll out the bottom crust and lay it into your pie pan. Be sure to flour your rolling pin so it doesn't stick. Place in the fridge to chill.
Sprinkle a little more flour on your surface and roll out the top crust. Roll it up in the baking mat and store in the fridge to chill.
To Assemble the Pie:
Any filling you use should be COLD. Do NOT try to put a hot filling directly into your chilled pie crust. Prepare hot fillings earlier in the day so they can chill before using.
Fill the bottom crust with your filling of choice. Gently unroll the top crust and lay it over the pie. Crimp the edges together and cut venting slices in the top.
Place your assembled pie back in the fridge while the oven preheats.
To Bake the Pie Crust:
Place a cookie sheet upside down on the oven rack you plan to bake your pie. Let it preheat inside the oven.
Heat the oven to 375°F.
Place your pie directly on the preheated cookie sheet. The hot surface will help to evenly cook your bottom pie crust.
Bake for 40 - 45 minutes or until your filling is done and the crust is golden brown.
Recipe Notes
Make Ahead:The pie crust can be made the day before you plan to roll it out and bake it. Keep it tightly wrapped in plastic wrap so it doesn't dry out.Freezer Tips:The dough itself can be frozen for several months. Let thaw in the fridge overnight before you use it.You can also assemble several pie recipes that use this crust and freeze them unbaked, covered in aluminum foil. Bake from frozen, baking time will need to be adjusted depending on the recipe.