All-Butter Pie Crust¶

Serves	Total Time
1 9-inch pie crust	2 hours 45 minutes

Ingredients¶

• 2 Tbsp (28 g) unsalted butter, grated and frozen
• 8 Tbsp (113 g) unsalted butter, chilled and cut into ½-inch cubes
• 3 ¾ oz (106 g) all-purpose flour, for paste
• 1 Tbsp (12 g) granulated sugar
• ½ tsp table salt
• 2 ½ oz (71 g) all-purpose flour, for second addition
• 4 Tbsp (60 g) ice water, divided

Cookware¶

• 1 box grater
• 1 food processor
• 1 medium bowl
• 1 rubber spatula
• 1 plastic wrap
• 1 rolling pin
• 1 9-inch pie plate
• 1 kitchen shears
• 1 paring knife
• 1 wire rack

Instructions¶

Step 1¶

Grate 2 Tbsp unsalted butter on the large holes of a box grater and place in the freezer to chill completely.

Step 2¶

Cut the remaining chilled 8 Tbsp (1 stick) unsalted butter into ½-inch cubes and keep cold in the refrigerator.

Step 3¶

In a food processor, pulse 3 ¾ oz (106 g) all-purpose flour, granulated sugar, and table salt until combined, about 2 pulses. Add the cubed chilled butter and process until a smooth, homogeneous paste forms and begins to pull into a rough ball, about 30 seconds.

Step 4¶

Using your hands, carefully break the paste into 2-inch chunks and redistribute evenly around the food processor blade. Add the remaining 2 ½ oz (71 g) all-purpose flour and pulse until the mixture is broken into pieces no larger than 1 inch (most pieces will be much smaller), 4 to 5 pulses.

Step 5¶

Transfer the mixture to a medium bowl. Add the frozen grated butter and toss until the butter shreds are separated and coated with flour.

Step 6¶

Drizzle 2 Tbsp ice water over the mixture and toss with a rubber spatula until evenly moistened. Drizzle the remaining 2 Tbsp ice water over the mixture and toss again. Press the dough firmly with the spatula or your hands until it sticks together into a cohesive mass.

Step 7¶

Transfer the dough to a sheet of plastic wrap. Draw the edges of the plastic over the dough and press firmly on the sides and top to form a compact, fissure-free mass. Wrap tightly and flatten into a 5-inch disk. Gently tamp the edges of the disk all the way around on the counter to smooth the circumference and prevent cracking when rolled. Refrigerate for at least 2 hours or up to 2 days (or freeze for up to 1 month).

Step 8¶

Let the chilled dough sit on the counter to soften slightly, about 10 minutes, until it yields to firm pressure like softened butter.

Step 9¶

Roll the dough out into a 12-inch circle on a well-floured counter, rolling from the center outward and rotating the dough frequently to prevent sticking. Loosen the dough from the counter to let it relax and contract before measuring.

Step 10¶

Loosely roll the dough around a rolling pin and unroll it onto a 9-inch pie plate, leaving at least 1-inch overhang around the edge. Ease the dough into the plate by gently lifting the edges with one hand while pressing it into the bottom and corners with your other hand without stretching.

Step 11¶

Trim the overhang to ½ inch beyond the lip of the plate with kitchen shears. Tuck the overhang under itself so the folded edge is flush with the edge of the plate. Crimp the dough evenly around the edge using your fingers, pinching the corners to sharp points for definition.

Step 12¶

Refrigerate the dough-lined plate until firm, at least 30 minutes.

Step 13¶

Adjust the oven rack to the middle position and preheat the oven to 350°F (175°C). Line the chilled pie shell with aluminum foil and fill with pie weights. Bake until the edges are set and just beginning to turn golden, 25 to 30 minutes.

Step 14¶

Remove the foil and weights, rotate the plate, and bake until golden brown and crisp, 10 to 15 minutes longer. If the crust begins to puff, pierce gently with the tip of a paring knife.

Step 15¶

Let the crust cool completely in the plate on a wire rack, about 30 minutes.

Source¶

• The Only Pie Crust Recipe You'll Ever Need | Techniquely with Lan Lam
• How Professional Chefs Make Holiday Desserts (Pies, Tarts, and More) | America's Test Kitchen

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