thepioneerwoman3.5
All-Butter Pie Crust
This all‑butter pie crust recipe uses cold butter, flour, and a splash of vinegar for a flaky, golden crust. No shortening or food processor required!
👥 2 Servings⏱️ Prep & Cook: 2h 30m⏳ Prep: 30 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●spatula
📝 Preparation Steps
1
In a large bowl, mix together the salt and 2 cups of the flour until combined. Add the cold butter and, using your fingers, squeeze and rub the butter into the flour until it is almost fully incorporated and forms a shaggy dough, about ⏱️ 5 minutes. Add the remaining 1 cup flour and toss until just combined.
2
In a small bowl, whisk together the ice water and vinegar, then drizzle over the top of the dough. Use your hands to incorporate the liquid, gently kneading to form a dough. If the mixture is too dry, add more water a teaspoon at a time, until the mixture comes together.
3
Divide the dough into 2 equal pieces. Form them into balls, then place each ball in a 1-gallon zip-top plastic bag (do not seal). Using a rolling pin, slightly flatten each ball of dough into a disk (about ½ inches thick) to make rolling easier later. Seal the bags and place them in the refrigerator for at least ⏱️ 2 hours and up to overnight.
4
When you are ready to use the dough to make a crust, remove from the refrigerator. On a generously floured surface, roll out the dough with a rolling pin, starting at the center and working your way out. Be gentle and patient; it'll take a little time to get the dough completely rolled out. If the dough sticks to the countertop, use a metal spatula or bench scraper to gently loosen and flip it, adding more flour to the surface and dough as needed. Continue rolling until the dough is approximately 2 inches larger than your pie plate.
5
To transfer the dough, loosen again with a spatula and lift the pie crust into a 9-inch pie plate (or you can roll the pastry over the rolling pin, lift it onto the pie plate, and unroll it). Lift the edges of the dough gently and allow the dough to settle naturally into the plate, fitting snugly along the bottom and sides without pressing or stretching (to avoid shrinking during baking). Trim any excess dough, leaving an overhang of about 1 inch.
6
If you are making a single-crust pie, crimp or flute the edges as desired, using a fork or your fingers. The crust is now ready to be par-baked or filled, as your recipe specifies. (If you have time, chill the crust in the pie plate in the freezer for ⏱️ 15 minutes before filling to help relax the gluten.) If you are making a double-crust pie, roll out the remaining dough and use it to top your filling.
Nutrition Facts
calories
3199 Calories
fat Content
211 g
fiber Content
10 g
sugar Content
1 g
sodium Content
1741 mg
protein Content
41 g
trans Fat Content
8 g
cholesterol Content
549 mg
carbohydrate Content
276 g
saturated Fat Content
132 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...