Butter Pie Crust

This simple pie crust is neutral in flavor so you could use it to make sweet or savory pies. Just remember, temperature matters! Make sure all of your ingredients are cold (especially the butter and water) and don't work it to death, quit when it looks like pie dough.

Butter Pie Crust

FULL RECIPE:

Yield: 2 9” pie crusts:

  • 2 1/2 cups King Arthur Unbleached All-Purpose Flour

  • 1 teaspoon salt

  • 16 tablespoons unsalted butter, cold

  • 1/4 to 1/2 cup ice water

In the video below, I make half the recipe which yields 1 9" Pie Crust

HALF RECIPE:

  • 1 1/4 cups King Arthur Unbleached All-Purpose Flour

  • 1/2 teaspoon salt

  • 8 tablespoons unsalted butter, cold*

  • ⅛ to ¼ cup ice water


EQUIPMENT:

  • Mixing Bowl

  • Measuring Cups & Spoons

  • 2 forks or 2 butter knives or a pastry blender

  • Plastic wrap or zip top bag

  • Rolling Pin

  • Knife

  • Cutting Board


Step 1: Wash your hands with soap and water


Step 2: Mise en Place

Make sure you gather all the tools and equipment above

In the video I say that you need a glass bowl (more than once). You can use any kind of bowl for this. This video was also specifically made for my students, so I apologize if I reference anything in the presentation on pie crust that you haven't seen. You should still be able to follow the steps and get a beautiful pie crust.

For anyone concerned about why my daughter starts screaming in the middle of the video... she wanted a snack and her dad told her she needed to wait until I was finished filming. Don't worry, she got a snack!