All Butter Flaky Pie Crust

I was in a pie mood.  Do you ever get in that mood?  So what needed to be done was to make a pie crust.  I don’t like using shortening in baking, and avoid it whenever possible, so the recipe that follows is now my tried and true recipe for pie crust that takes about 5 minutes of active work to pull together.  Some people are nervous about making any form of pastry dough, including pie crusts, but this doubt is completely unfounded because it really is such a simple thing to perfect.  I usually make double the amount the recipe specifies, which is enough for either a double crusted pie (think most apple or berry pies) or a single crusted pie(pumpkin, chocolate,etc.) with a crust leftover, stored in the freezer for whenever my next pie craving strikes.  I have a feeling it won’t be too long a respite… I made a fantastic chocolate pudding pie with this crust,  and the remaining pie crust seems destined to be used in a pie recipe that makes me drool everytime I look at it..coming soon!

Basic Pie Dough

Adapted from Annie’s Eats, click the link for some useful tips and tricks on pie crust making (originally from Williams Sonoma)
Yield: 1 9-inch pie crust*
Ingredients:
1¼ cups all-purpose flour
1 tbsp. sugar
¼ tsp. salt
8 tbsp (226g). cold, unsalted butter, cut into small pieces
3 tbsp. very cold water (I usually put a few pieces of ice in the water to keep it cold, and add this slowly.  When doubling the recipe I found 5 tbsp to be sufficient, you want to stop adding water just when the dough comes together)

Directions:
Combine the flour, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment.  Mix briefly to blend.  Add in the butter pieces and mix on medium-low speed to cut the butter into the flour until the mixture resembles coarse sand and the largest butter pieces are not much bigger than peas.  Mix in the cold water on low speed just until the dough comes together.

Shape the dough into a ball, wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.  (This dough can be frozen for up to 2 months.)  Remove from the refrigerator.  Roll out the dough on a lightly floured work surface.  Use as directed in whatever pie recipe you desire. 

See that marbling and white flecks? Those are the intact butter pieces that will give the crust its flaky texture. This is why we don’t want to overmix!

*Double the recipe for a double crust pie, then divide the ball of dough into two equal sized portions (weighing gives the most accurate results).  Freeze one crust if you will not be using immediately, tightly wrapped in plastic wrap.

A pie recipe using this pie crust coming very soon!

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3 Comments

Filed under Desserts, Pies, Tarts

3 responses to “All Butter Flaky Pie Crust

  1. Pingback: Chocolate Pudding Pie | everylittlecrumb

  2. Pingback: Pecan Pie | everylittlecrumb

  3. Pingback: Pecan Pie | everylittlecrumb.com

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