All Butter Pie Crust
Flaky, tender all-butter pie crust with a foolproof technique. The secret is ice-cold butter and minimal handling for perfect layers every time.
Ingredients
Equipment Needed
- pastry blender
- bench scraper
Ingredients
Equipment Needed
- pastry blender
- bench scraper
Instructions
- 1
Mix dry ingredients
Stir the flour, salt, and sugar together in a large bowl.
- 2
Coat butter
Add the butter pieces and coat with the flour mixture using a bench scraper or spatula.
- 3
Cut in butter
With a pastry blender, cut the butter into the flour mixture, working quickly until mostly pea-size pieces of butter remain (a few larger pieces are okay; be careful not to over-blend).
- 4
Prepare ice water mixture
Combine the water, cider vinegar, and ice in a small bowl.
- 5
Add initial water
Sprinkle 2 tablespoons of the ice water mixture over the flour mixture, and mix and cut it in with a bench scraper or spatula until it is fully incorporated.
- 6
Add remaining water
Add more of the ice water mixture, 1 to 2 tablespoons at a time, and mix until the dough comes together in a ball, with some dry bits remaining.
- 7
Bring dough together
Squeeze and pinch with your fingertips to bring all the dough together, sprinkling dry bits with more small drops of the ice water mixture, if necessary, to combine.
- 8
Chill dough
Shape the dough into a flat disc, wrap in plastic, and refrigerate for at least 1 hour, preferably overnight, to give the crust time to mellow.
Cook's Notes
Dough, when wrapped tightly, can be refrigerated for 3 days or frozen for 1 month.
Get Weekly Recipes
Join our newsletter for hand-picked family recipes every week.