All Butter Pie Crust Food

ALL-BUTTER PIE DOUGH

Steps:

• Pulse flour, butter, and salt in a food processor until you have flour-covered pea-sized pieces, about 15 quick pulses. Add water and process until all flour is dampened and dough clumps and almost comes together.
• Crisscross 2 long pieces of plastic wrap to form an X and dust with flour. Dump dough into the center and wrap, pressing dough into a 4-inch disk. Smooth wrapped surface with a rolling pin; flip and repeat.
• Chill at least 4 hours or preferably overnight, or slip into a zip-top plastic freezer bag and freeze up to 3 months. Thaw overnight in fridge before using.

ALL-BUTTER EASY PIE DOUGH

Steps:

• In the bowl of a food processor fitted with the blade attachment, pulse together the flour, salt, sugar and butter until the mixture resembles cornmeal with some pea-size pieces of butter remaining.
• In a small bowl, stir together the ice water and the lemon juice. Slowly add the liquid to the flour mixture, pulsing, until the dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape.
• Turn the dough out onto a lightly floured surface and divide it in half. Gently turn over each piece of dough a few times so that any dry bits are incorporated. Form each piece into a loose disk, wrap in plastic, and refrigerate for at least 20 minutes.

BUTTER PIE CRUST

Steps:

• Combine flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.
• Divide dough in half; shape each half into ball. Flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate.
• 1-crust pie: Roll out 1 ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Fill and bake according to pie recipe directions.2-crust pie: Roll out remaining ball of dough on lightly floured surface into 12-inch circle. Fold dough into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Cut 5 or 6 large slits in crust. Bake according to pie recipe directions.Baked unfilled pie shell: Prepare dough as directed above for 1-crust pie. Prick crust all over with fork before baking. Bake at 475°F, 8-10 minutes or until lightly browned.

PERFECT ALL BUTTER PIE CRUST

Steps:

• Cube the butter into 1/2 inch pieces.
• Place them on a freezer-safe plate or cutting board and freeze until very firm, approximately 30 minutes.
• Sift together the flour, salt, and sugar.
• Add the flour mixture to a food processor (10 to 12 cup size) along with the butter.
• Pulse the ingredients until the butter is cut into coarse crumbs.
• Add the ice cold water 2 tablespoons at a time while pulsing the food processor until the mixture becomes a crumbly dough and forms together.
• On an un-floured surface, turn the dough out and shape it into two circles (I use a kitchen scale to make sure they're evenly sized), approximately 6" in diameter, kneading as little as possible (pockets of butter are what keep the crust flaky and tender).
• Dust both sides of each circle with a bit of flour and wrap in plastic wrap.
• Freeze for 30 minutes or refrigerate for an hour.
• Remove the dough from the refrigerator or freezer.
• Set it aside while you dust the work surface and rolling pin with flour.
• Unwrap one dough circle and roll with a rolling pin until the dough has formed a circle about 12" in diameter and slightly thicker than 1/8 inch.
• When the dough is the proper size, wrap it gently around the rolling pin to transfer to the pie plate.
• Press the dough into the 9" pie plate and shape the edges according to your desired design.

BUTTER PIE CRUST

Steps:

• Mix flour, sugar, and salt in processor. Add butter; pulse until coarse meal forms. Gradually blend in enough ice water to form moist clumps. Gather dough into ball; divide in half. Form dough into 2 balls; flatten into disks. Wrap each in plastic; chill 2 hours or overnight.

EASY ALL-BUTTER FLAKY PIE CRUST

Steps:

• Add 1 ½ cups flour, salt, and sugar (optional) to a food processor. Pulse 2 to 3 times until combined. The remaining cup of flour will be added later.
• Scatter butter cubes over flour and process until a dough or paste begins to form, about 15 seconds. (There should be no uncoated flour).
• Scrape bowl, redistribute the flour-butter mixture then add remaining 1 cup of flour. Pulse 4 to 5 times until flour is evenly distributed. (Dough should look broken up and a little crumbly).
• Transfer to a medium bowl then sprinkle ice water over mixture - start with 4 tablespoons and add from there. Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it's ready. If the dough falls apart, add 2 to 4 more tablespoons of water and continue to press until dough comes together.
• Remove dough from bowl and place in a mound on a clean surface. Work the dough just enough to form a ball. Cut the ball in half then form each half into discs. Wrap each disc with plastic wrap and refrigerate for at least 1 hour and up to 2 days. You can also freeze it for up to 3 months (just thaw it overnight in the fridge before using it).
• Add 1 1/2 cups flour, salt and sugar (optional) to a medium bowl. Stir 2 to 3 times until combined.
• Scatter butter cubes over flour and mix briefly with a fork or spatula to coat the butter with flour.
• Cut the butter into the flour with a pastry blender, working mixture until the flour has a coarse, mealy texture similar to fresh bread crumbs. About 1 - 2 minutes.
• Add remaining 1 cup of flour. Work butter and flour with the pastry blender until flour is evenly distributed. About 20 seconds. (Dough should look crumbly with pea-sized pieces).
• Sprinkle ice water over the mixture - start with 4 tablespoons and add from there. Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it's ready. If the dough falls apart, add 2 to 4 more tablespoons of water and continue to press until dough comes together.
• Remove dough from bowl and place in a mound on a clean surface. Work the dough just enough to form a ball. Cut ball in half then form each half into discs. Wrap each disc with plastic wrap and refrigerate at least 1 hour, and up to 2 days. You can also freeze it for up to 3 months (just thaw it overnight in the fridge before using).
• Remove one of the dough discs from the refrigerator and let sit at room temperature for 5 minutes.
• Lightly flour work surface, top of dough and rolling pin. Then use rolling pin to roll out dough to a 12-inch circle (about 1/8-inch thick). Be sure to check if the dough is sticking to the surface below - add a small amount of flour when necessary.
• Check for size by inverting pie dish over dough round. Look for a 1-inch edge around the pie dish. To transfer dough to dish, starting at one end, roll dough around rolling pin then unroll over dish.
• Gently press dough down into dish so that it lines the bottom and sides of the dish. (Be careful not to pull or stretch the dough). Then, use a knife or pair of kitchen scissors to trim dough to within 1/2-inch of the edge of the dish.
• Fold edge of dough underneath itself so that it creates a thicker, 1/4-inch border that rests on the lip of the dish. Then, crimp edges by pressing the pointer finger of one hand against the edge of the dough from the inside of the dish while gently pressing with two knuckles of the other hand from the outside. Refrigerate dough at least 20 minutes or freeze for 5 minutes before baking.
• If making a double crust pie, do not crimp edges yet. Roll out second dough disc, fill pie then top with second dough round. Trim the edges then crimp.
• Heat the oven to 425 degrees F. Place a baking sheet on a middle oven rack.
• Roll out enough dough to make one 9-inch crust (1 dough disk). Place into a pie plate and then pierce the bottom of the crust with a fork (this prevent air pockets or bubbles from forming while baking). Line the crust with two sheets of aluminum foil or parchment paper. (Be sure to push foil against the edges of the crust). Then, fill foil with dried rice, dried beans or pie weights. Refrigerate 30 minutes or freeze for 10 minutes, or until firm to the touch.
• Place pie crust onto preheated baking sheet and reduce oven temperature to 400 degrees F. Bake 20 to 30 minutes or until the crust is golden.
• Make an egg wash by whisking one egg yolk and 1 tablespoon of cream in a small bowl. Then, remove rice, beans or pie weights and foil from pie crust. Brush the bottom and sides of the crust with egg wash. Bake until egg wash is dry and shiny, 3 to 5 minutes. Cool crust completely before filling.
• Oven temperature and bake time for double crust pies will vary depending on the pie recipe you plan to follow. As an example, we set our oven to 400 degrees Fahrenheit for our double crust cherry pie (see the recipe here).
• Remove half of dough from refrigerator and let sit at room temperature for 5 minutes. On a lightly floured surface, roll out dough to a 13-inch (1/8-inch thick) circle.
• Check for size by inverting pie dish over dough round. Look for a 1-inch edge around the pie dish. Carefully press the dough into the dish. Spoon the pie filling into pie crust.
• Roll out second half of dough then top pie. Use a knife or pair of kitchen scissors to trim dough to within 3/4-inch of the edge of the dish.
• Fold edges of top crust underneath edges of bottom crust, pressing the edge to seal it so that it creates a thicker, 1/4-inch border that rests on the lip of the dish. Then, crimp edges by pressing the pointer finger of one hand against the edge of the dough from the inside of the dish while gently pressing with two knuckles of the other hand from the outside. Refrigerate pie at least 20 minutes or freeze for 5 minutes before baking.
• Just before baking, make egg wash by whisking egg yolk and cream together in a small bowl. Use a pastry brush to brush over the top crust. Then, sprinkle with 1 tablespoon of sugar. Then, cut 3 to 4 slits in top of pie. Bake as directed by the specific recipe you are following.

BUTTER PIE CRUST

Steps:

• Pulse the butter, flour, and salt in a food processor until the mixture resembles coarse sand, with some small lumps of butter (no larger than pea-sized) remaining. This will probably take 15 to 20 (1-second) pulses.
• Feed one tablespoon of ice water at a time through the feed tube of the food processor, pulsing 4 to 5 times after each addition. Stop adding water when the mixture begins to form large clumps and pulls away from sides of the food processor bowl.
• Dump the mixture onto a work surface and push it together into a big lump using your hands. Evenly divide the dough in half. Quickly form the halves into two balls and flatten them into 4-inch disks. Place each disk in a plastic baggie or wrap it in plastic wrap, and refrigerate for at least an hour and up to 4 days. Remove the dough from the refrigerator 3 to 4 minutes ahead of time so that it just starts to soften and is easier to roll.
• Lightly flour your work surface and rolling pin. Roll out the disk of dough from the center moving outward, turning it a quarter turn and repeating until the diameter of the whole crust is about 4 inches larger than the pie pan. If the edges of the crust start to split, pinch them together before continuing. Once the crust is rolled out, allow it to rest for 5 minutes.
• Carefully transfer the pie crust to the pie pan, flute the edges, and proceed with your pie recipe as directed. (To prebake your crust, see 'Notes' section below for directions. Further details can also be found in the post above the recipe card.)

ALL BUTTER PIE CRUST (PASTRY)

Steps:

• Cut butter into 1/2-inch cubes and freeze for 10 minutes (not more).
• You can mix with your hands or with a hand-held pastry blender, but I prefer a food processor for ease.
• Process flour, salt and sugar together in food processor until combined, about 3 seconds. Add butter and pulse until butter is size of large peas, about ten one-second pulses.
• Using fork, mix sour cream and 1/3 cup ice water in small bowl until combined. Add half of sour cream mixture to flour mixture; pulse for three 1-second pulses. Repeat with remaining sour cream mixture.
• Pinch dough with fingers; if dough is floury, dry and does not hold together, add 1 to 2 tablespoons ice water (start with less), and process until dough forms large clumps and no dry flour remains, three to five 1-second pulses.
• Divide dough into two balls and flatten each into 4-inch disk; wrap each disk in plastic and refrigerate until firm but not too hard, 1 to 2 hours, before rolling.
• (Dough can be refrigerated for up to 24 hours. Let thoroughly chilled dough stand at room temperature for 15 minutes before rolling. Dough can also be frozen. I usually make at least one extra recipe's worth, form the dough into pie pans, then freeze for later use. Just thaw before using!).

PIE CRUST

Steps:

• In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Slowly add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist, but not wet.
• Turn dough out onto a lightly floured surface and gather into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.

MY FAVORITE EASY PIE CRUST RECIPE

Steps:

• Make sure your butter is diced and cold before starting. Make sure you're using ice water also.

ALL BUTTER PIE CRUST

Steps:

• Mix the flour, sugar, and salt together in a large bowl. Add the cubed butter on top.
• Using a pastry cutter, food processor, or two forks (pastry cutter is ideal, see post above), cut the butter into the dry ingredients until all flour is coated. You're looking for pea-sized bits of flour coated butter. A few larger bits of butter is OK.
• Measure 1/2 cup (120ml) of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup (120ml) of water since the ice has melted a bit. Drizzle the cold water in, 2 Tablespoons (30ml) at a time, and stir after each addition. Stop adding water when the dough comes together easily and begins to form large clumps. The dough will feel moist and a little sticky, but not feel overly wet. Do not add any more water than you need to. I always use about 1/2 cup (120ml) of ice water.
• Place pie dough on a lightly floured work surface. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Using your hands, flatten each half into a 1-inch thick disc.
• Wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours and up to 5 days before using in a pie recipe.
• When rolling out the chilled pie dough discs, use gentle force with your rolling pin. Start from the center of the disc and work your way out in all directions, turning the dough with your hands between rolls. Smooth out the edges if you notice cracks. (See video above.) Keeping your work surface, rolling pin, and hands lightly floured makes rolling out easier.
• Proceed with the pie per your recipe's instructions.

BUTTERY FLAKY PIE CRUST RECIPE

Steps:

• Add the flour, sugar, and salt to the food processor bowl, fitted with the metal blade attachment.
• Pulse a few times to blend dry ingredients.
• Add the cold diced butter to work bowl. Pulse until the mixture resembles coarse sand.
• Add a few tablespoons of the ice water via the liquid cup dispenser. Pulse until the mixture just comes together.
• You might need to add a few more tablespoons of water. The dough should pull off of the sides of the bowl.
• Turn out on a lightly floured surface.
• Use your hands to work the dough together.
• Cut the dough in half and form two equally sized discs.
• Wrap each disc in plastic wrap and refrigerate overnight (at least 4 hours).

ALL-BUTTER PIE CRUST

Steps:

• Add the flour and salt to a large bowl.
• Whisk together until well-combined.
• Add the butter pieces and cut-in to form clumps that are about 1-inch in size.
• Make a well in the center of the dough.
• Add ice water, and mix it until just barely combined.
• Add additional ice water as needed. The dough should be on the dry side, so don't add too much water.
• Form dough into an even disk.
• Wrap disk tightly in plastic wrap.
• Chill for at least 30 minutes before using.

BUTTER FLAKY PIE CRUST

Steps:

• In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
• Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

ALL-BUTTER PIE CRUST

Steps:

• In a large bowl, whisk together the flour and salt. With a pastry cutter or your fingers, gradually work the butter into the flour until dime-sized pieces form. In a small bowl, combine the cold water and apple cider vinegar. Add the mixture 1 tablespoon at a time, mixing gently in between each addition. Stir together until the ingredients are incorporated and the mixture holds together when pinched together with your fingers. Turn the mixture out onto a clean countertop and knead 4-5 times until combined. Divide into 2 evenly sized balls and flatten each to a disk shape (with minimal cracks). Wrap with plastic wrap and refrigerate for 2 hours (or up to 2 days). Proceed with your pie recipe's baking instructions from here!

ALL BUTTER PIE CRUST

Steps:

• Combine the flour, salt, and baking powder in a bowl. Cut the butter into cubes and toss it into the flour mixture. Use a pastry blender (or you can use a food processor) to cut the butter into the flour. The mixture should look like coarse cornmeal with pea-size lumps.
• Drizzle the ice water into the mixture 1 tablespoon at a time. Stir the mixture with a rubber spatula after each addition of water. Test the dough by squeezing a small amount in your hand. If it doesn't hold together, continue adding more ice water. When the mixture holds together after you squeeze it, stop adding water. It should still look clumpy and rough at this point.
• Dump the dough onto the counter and push it together into a ball.
• If you are making a double-crust pie, cut the ball in half and shape each half into a disk.
• Wrap the dough in plastic wrap and let it chill in the fridge for at least 30 minutes.
• When it is time to roll the dough, let it rest on the counter for 20 to 30 minutes if it is too cold to work with.
• Place the dough on a floured counter. Dust the top of the dough and your rolling pin with more flour.
• Roll the dough into a 12-inch circle. Lift and turn the dough as you roll, keeping the dough lightly dusted with flour.
• Wrap the dough around your rolling pin to transfer it to a pie plate (alternatively, you can slide a thin cutting mat under the dough to lift and transfer it).
• Gently ease the dough into the pie dish by lifting the edges and allowing the dough to fall into the dish without stretching it (if you stretch the dough, it will shrink when you bake it).
• Trim and crimp the edges of the dough. Use a fork to prick holes in the bottom of the pie shell if you plan to pre-bake the crust.
• Place the pie shell in the freezer for 30 minutes or in the fridge for 1 hour or until it gets firm and cold.
• Preheat the oven to 400°F
• Line the pie shell with parchment paper and fill it with pie weights.
• For a partially baked crust, bake for 10 to 15 minutes then transfer to a cooling rack and remove the pie weights.
• For a fully baked crust, bake for 10 to 15 minutes then remove the pie weights and continue baking for another 10 to 20 more minutes or until the crust is golden brown (Optionally, you can leave the pie weights in the shell for the entire baking time, however, the crust will not get quite as brown).
• Transfer the pie shell to a cooling rack and let cool for about 1 hour.

ALL-BUTTER PIE CRUST

Steps:

• Prepare the water/vinegar mixture. Drop an ice-cube into a measuring cup and fill the measuring cup up with water to the 1/2 cup mark. Add 2 teaspoons of white vinegar and set aside.
• Mix Flour and Butter. Combine the dry ingredients together in a medium sized bowl and toss with a fork to mix evenly. Use a pastry cutter to cut the butter into the flour until the mixture forms large, coarse crumbs.
• Add Water. Pour the water mixture, a few tablespoons at a time, into the flour/butter mixture and toss with a fork until the dough is evenly moist. Add water slowly to get the right texture.
• Gather the dough. Use your hands to quickly bring the dough together in the bowl. Do not over work the dough.
• Divide and Chill. Divide the dough in half and flatten into disks. Wrap the disks separately in plastic wrap and chill in the refrigerator for at least 1 hour.
• Bake according to what your pie recipe calls for.