All-Butter Pie Crust

By • September 13, 2010 • 11 Comments

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Author Notes: This dough makes a 9 or 10 inch double crust pie, and is one that I acquired from a source forgotten; it is written for using a food processor, so make adjustments if needed.lapadia

Makes 2 disks

  • 1 cup unsalted butter, cubed and chilled
  • 2-1/4 cups all-purpose flour
  • 1 teaspoon salt
  • 8-10 tablespoons ice water
  1. Put the butter, flour and salt in the food processor, pulse lightly until the mixture resembles wet looking fine particles (some recipes say pea sized).
  2. Add water, 1 tablespoon at a time, pulsing a couple times after each tablespoon.
  3. Keep adding water until the dough just starts to gather into larger clumps.
  4. Split the dough in half and place into 2 re-sealable plastic bags, pat each into a disk.
  5. Let sit in the refrigerator for 30 minutes…at least.
  6. Remove 1 of the disks to a flour work surface. Roll out to a 10 or 11 inch round. Fit the dough into a 9 or 10 inch pie pan.
  7. Add filling to the bottom crust. Roll out and cover with the 2nd disk of dough, seal and crimp.
  8. Brush top crust with a milk & cream mixture and make slits throughout to let the steam escape.
  9. Copy and Paste this link for pictured instructions: http://lapadia.wordpress.com/2010/09/13/pie-crust/
Jump to Comments (11)

Comments (11) Questions (0)

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about 1 year ago ksageman

Could I make this ahead on a Monday and bake on Wednesday?

Massimo's_deck_reflection_10_27_13

about 1 year ago lapadia

Hi! I have never done it, but there are many on this site who have talked about doing so. I'd say yes, but could ask the Hotline for others' advise or exact procedure.

Dscn2212

about 1 year ago boulangere

Cynthia is a trusted source on Bread/Baking.

Yes, you certainly can. Be sure to cover it well with plastic wrap when you refrigerate it.

Carol_and_cousins

almost 3 years ago cakillgore

It's Christmas morning, and I had on the menu today to make Potato Au Gratin in Rosemary Crust....low and behold, we forgot pre-made pie crust. As much as I love baking/cooking - never made pie so I immediately ran here to Food52.com and looked up Pie Crust. I came across your recipe for All-butter crust and I got to work immediately. I'm very happy to say with these few ingredients I had on hand, the crust is beautiful and the Au Gratin is going into the oven as I type. Thank you for this quick go-to recipe which I'll be keeping on hand.

Massimo's_deck_reflection_10_27_13

almost 3 years ago lapadia

I'm so happy everything worked for you...Happy Holidays to you and yours!

Carol_and_cousins

almost 3 years ago cakillgore

It's Christmas morning, and I had on the menu today to make Potato Au Gratin in Rosemary Crust....low and behold, we forgot pre-made pie crust. As much as I love baking/cooking - never made pie so I immediately ran here to Food52.com and looked up Pie Crust. I came across your recipe for All-butter crust and I got to work immediately. I'm very happy to say with these few ingredients I had on hand, the crust is beautiful and the Au Gratin is going into the oven as I type. Thank you for this quick go-to recipe which I'll be keeping on hand.

Massimo's_deck_reflection_10_27_13

over 4 years ago lapadia

Thanks all, and I know most people have their crust recipe; but I like having a resource to go to "now"! And, this seemed to fit in with the weekly theme.

Bike2

over 4 years ago Sagegreen

Nicely illustrated!

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over 4 years ago adamnsvetcooking

Very nice! Now I have a pie crust recipe!

Stringio

over 4 years ago testkitchenette

Lovely...I adore all butter crusts and am a food processor junkie when it comes to pie crusts. Thanks!

52

over 4 years ago pauljoseph

great recipe!