All-Butter Pie Crust
A foolproof recipe for tender, buttery, and flaky all-butter pie crust. Recipe makes one double crust or two single crusts.
Servings 2 pie crusts
- 345 grams flour (about 2¾ cups)
- 230 grams cold butter (1 cup)
- 1 tsp salt (use 1/2 tsp if using salted butter)
- ice-cold water
- additional flour for rolling
Cut your butter into small cubes and set in the refrigerator while you prep the rest of your ingredients.
In a large mixing bowl, add the flour and salt and mix together.
Using either a dough blender or a sturdy fork, work the butter into the flour until the butter pieces are pea-sized or smaller.
Grab your glass of ice water and drizzle in a tablespoon of water at a time, stirring into the flour in between each addition. Keep doing this until you can pinch the dough into a cohesive ball. If it is dry and crumbly or if pieces break off, it needs more water. For reference, I used roughly 6 tablespoons.
Bring the dough into a ball and cut it evenly in half. Flatten each piece into a round flat disk and wrap them individually in plastic wrap. Let the dough rest in the refrigerator for 1 hour before using.