Butter Pie Crust
This all-butter pie crust is easy to make, flaky, and perfect for sweet or savory recipes! We use a food processor and it takes all the work out of a homemade crust! Our recipe takes only a few minutes and it couldn't be more delicious! I use the same crust for my pies and quiches, no changes needed! The secret is freezing your cubed butter and using ice water.
*You may use a pastry cutter and add more ice water, a tablespoon at a time until dough forms.
*Makes 1 Pie Crust
½ cup of unsalted butter (8 tablespoons), cubed and frozen for 30 minutes
1¼ cups all-purpose flour, plus more for rolling out the dough (King Arthur All-Purpose is what I use)
½ teaspoon salt (I use French Grey Sea Salt in my bread and savory recipes. It will last several months!)
3 tablespoons ice water
1. Set up your food processor with the blade attachment.
2. Add all-purpose flour and salt. Cover and pulse twice to combine.
3. Add chilled butter cubes. Cover and pulse about 8 times, or until the mixture looks crumbly.
4. Add 2 tablespoons of ice water through the feed tube. Pulse 8 times, add the remaining tablespoon of ice water, and pulse or switch to "on" until the dough comes together and forms a ball. (If making ahead of time, form dough into a disk shape, wrap tightly in plastic wrap, and refrigerate.)
5. Lightly flour a work surface and turn your dough out. Form the dough into a disk shape.
6. Lightly flour your rolling pin and begin rolling out your dough. Turn your dough as you go to form a circle a few inches larger than your pie plate. This will allow you to trim and flute your pie crust.
My favorite tools are linked below.
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Measuring Spoons - OXO
Cuisinart Food Processor - Cuisinart (I have owned mine since 2014)
We LOVE the pie plates from Salmon Falls Pottery! Their pie plate heats so beautifully, we will never go back to other types. They ship as well! We have the Blueberry Vine pattern.
Our printable recipe card and photos are below!