Pie crust doesn't have to be a daunting task, but perfecting the perfect flaky crust can be a challenge if you're not used to working with dough. I was going to try Ina's perfect pie crust, but I really wanted to stay away from using shortening. It just didn't feel right, even though Ina uses it. I found a crust at one of my favorite cooking blogs that used all butter, so I went with it, and it came out beautifully, so this is now my go-to pie crust.
I think you'll be pleasantly surprised with this flaky all-butter crust.
Ingredients
(makes enough for two single-crust pies)
2 1/2 cups flour
1 tablespoon sugar
1 teaspoon salt
2 sticks (16 tablespoons or 1 cup) unsalted butter, very cold
1/2 cup plus a couple tablespoons ice cold water
Dice the butter into 1/2 inch cubes and keep in refrigerator until ready to add to the flour mixture. Set a cup of the ice cold water next to the food processor for easy access.
Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and pulse 8 to 12 times, until the butter is the size of small marbles (not quite peas yet).
Add 1/2 cup of the ice water down and pulse until the dough begins to thicken. After adding the water, I find it easiest to pour the dough out into a large bowl for mixing the dough into a ball.
At this point the dough should start to clump. Add ice cold water by the tablespoon if necessary to help the dough ball form. Continue stirring with the flexible spatula to start forming the ball.
Using the flexible spatula continue to mix until the dough ball forms. It will be kind of sticky.
Use your hands to finish the dough ball, then divide in half and wrap in plastic wrap and refrigerate for 1-2 hours.
Now we roll out the dough.
When rolling out the dough, remember to work quickly because you want to keep it cold, and use lots of flour all over the counter, the rolling pin, and your fingers to prevent sticking as much as possible. Don't worry if it still sticks! Use a spatula or pastry scraper and work with it to separate it.
To roll it out into a circle, be patient to avoid cracks, and start rolling from the center to the edge, turning and regularly flouring the dough to prevent sticking.
If you're a perfectionist, trim your circle into a 12-inch circle to fit a standard size pie pan. Then fold the dough very loosely in half or quarters, place in a pie pan, and unfold to fit the pan.
Crimp the edges and set aside for your filling.
If you want an even top, roll the rolling pin over the edges to cut off the scrap edges.
Keep it in the refrigerator until you're ready to fill because you want it to stay super cold.
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