Some people fully believe the crust is by far the best aspect of a pie. I was not one of those people, until I stumbled upon this dough-licious flaky butter crust recipe. I’ve been known to bake the extra scraps of crust to eat like crackers—seriously, try it.
The secret to the perfect crust is love and patience. Word to the wise, it’s absolutely worth it to make your crust the night before you plan to bake the pie. No matter how exhausted you are Friday night after a long week of work, you will no doubt thank yourself Saturday morning when your pie crust is ready to be rolled out.
So give my favorite All-Butter Crust recipe a try next time you’re baking.
All-Butter Pie Crust
For one single-crust (9 to 10″ pie)
1 1/4 cups unbleached all-purpose flour
1/2 tsp kosher salt
1 1/2 tsp granulated sugar
1 stick (1/4 pound) cold unsalted butter, cut into 1/2-inch pieces
1/2 cup cold water
2 tbsp cider vinegar
1/2 cup ice
For one double-crust (9 to 10″ pie)
2 1/2 cups unbleached all-purpose flour
1 tsp kosher salt
1 tbsp granulated sugar
2 sticks (1/2 pound) cold unsalted butter, cut into 1/2-inch pieces
1 cup cold water
1/4 cup cider vinegar
1 cup ice
Stir together flour, salt, and sugar in a large bowl. Add butter pieces and coat with flour mixture using a bench scraper. Using a pastry blender, cut butter into the flour mixture, working quickly until mostly pea-size pieces of butter remain. Be careful not to over mix.
In a small bowl, combine water, cider vinegar and ice. Sprinkle 2 tbsp of the ice water mixture over the flour mixture, and cut it in with a bench scraper until fully incorporated. Add more of the ice water mixture, 1-2 tbsp at a time, using the bench scraper or your hands (or both) to mix until the dough comes together in a ball, with some dry bits remaining. Use your fingers to pinch and bring all the dough together, sprinkling dry bits with more small drops of the ice water mixture, if necessary, to combine. 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. If making the double-crust version, divide the dough in half before shaping each portion into flat discs.
Wrapped tightly, the dough can be refrigerated for 3 days or frozen for 1 month.