Easy Flaky Butter Pie Crust Recipe

Easy Flaky Butter Pie Crust Recipe

from inspiredtaste.net

Of all the pie crust recipes we have tried, this makes the most consistent dough. It’s also a dream to roll out. Using a food processor in this recipe eliminates variability. If you have one, use it. With that said, you can do this method by hand. Directions are provided below for using a processor and by hand. When measuring the flour for this pie crust, either weigh it or use the “spoon and level” method: Fluff the flour, spoon it into the measuring cup, and level off the top with a flat edge. You can see me do this in our video!

Ingredients

  • 2 ½ cups (325g) all-purpose flour, spooned and leveled
  • 1 teaspoon kosher salt or 1/2 teaspoon fine sea salt
  • 1 tablespoon sugar, optional
  • 1 cup (230g) very cold unsalted butter, cut into 1/2-inch cubes
  • 6 to 8 tablespoons ice water, or more as needed

Directions

  1. 1

    Add 1 ½ cups flour, salt, and sugar to a food processor. Pulse 2 to 3 times until combined. The remaining cup of flour will be added later.

  2. 2

    Add 1 ½ cups flour, salt, and sugar to a medium bowl. Stir 2 to 3 times until combined.

  3. 3

    Remove one of the dough disks from the refrigerator and let sit at room temperature for 5 minutes or more as needed. (Dough straight from the refrigerator can be stiff, making it hard to roll out. Leave it on the counter for a few minutes to warm up slightly, then try rolling it out again.)

  4. 4

    Heat the oven to 425°F (218°C). Place a baking sheet on a middle oven rack.

  5. 5

    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° Fahrenheit for our double crust cherry pie (see the cherry pie recipe).