All-Butter Pie Crust

By lapadia
September 13, 2010
17 Comments


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

Ingredients

  • 1 cup unsalted butter, cubed and chilled
  • 2-1/4 cups all-purpose flour
  • 1 teaspoon salt
  • 8-10 tablespoons ice water

Directions

  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/

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Reviews (17) Questions (0)

17 Comments

Matt November 1, 2016
Last year I overworked the dough in the processor but nevertheless it still came out great. My question is, can this crust able to be placed in the freezer if made in advance? Thanks :)
 
Author Comment
lapadia November 2, 2016
Hi Matt, Been there, done that = re: over worked food processor pie dough, it can be easy to do! Anyway, dough done ahead will keep in the freezer. Wrap your dough disk(s) in plastic and then keep it in a Ziploc. To defrost move it to the fridge one day b4 baking.
 
Symone M. December 21, 2015
Hey I was actually wondering if anyone has made this crust by hand - since I don't have a food processor. What would any differences be?
 
Author Comment
lapadia December 22, 2015
Hi Symone, I have made this crust and other by hand, actually like doing it that way from time to time. Here is a slide show compliment of Bon Appetite of doing by hand that I like , have fun & good luck:<br />http://www.bonappetit.com/test-kitchen/how-to/slideshow/step-step-guide-flakiest-butteriest-pie-crust-youll-ever-make<br />
 
Matt November 21, 2015
I'm so excited to try this out. I will be making a sample pie before hand and with all the praise I assume the crust will be spectacular.
 
Author Comment
lapadia November 21, 2015
Yay, Matt, it is a wonderful crust, and be sure to check out the link posted in Step 8...have fun!
 
ksageman November 23, 2013
Could I make this ahead on a Monday and bake on Wednesday?<br />
 
Author Comment
lapadia November 23, 2013
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.
 
boulangere November 23, 2013
Yes, you certainly can. Be sure to cover it well with plastic wrap when you refrigerate it.
 
cakillgore December 25, 2011
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.
 
Author Comment
lapadia December 26, 2011
I'm so happy everything worked for you...Happy Holidays to you and yours!
 
cakillgore December 25, 2011
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.
 
Author Comment
lapadia September 14, 2010
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.
 
Sagegreen September 13, 2010
Nicely illustrated!
 
adamnsvetcooking September 13, 2010
Very nice! Now I have a pie crust recipe!
 
testkitchenette September 13, 2010
Lovely...I adore all butter crusts and am a food processor junkie when it comes to pie crusts. Thanks!
 
pauljoseph September 13, 2010
great recipe!