Butter Pie Crust

Course: Dessert

Cuisine: American

Keyword: Butter Pie Crust, Pie Crust

Prep Time: 15

Cook Time: 45

Servings: Double pie crust

Calories: 251kcal

Butter pie crust for an 8-9 inch double crust pie

2 1/4 cups all-purpose flour In Europe, I use T65 flour.
1 teaspoon sugar
3/4 teaspoon salt
3/4 cups diced cold unsalted butter (1 3/4 sticks American style butter 1 3/4 sticks)
1/3 - 1/2 cup ice cold water

Add flour, salt, and sugar to the bowl of a food processor.
Pulse the blade a few times to mix the dry ingredients.
Add the cold cubed butter and pulse until the butter is in pea-sized pieces.
Add the ice water a bit at a time, pulsing the processor a few times each time you add the water. Only add enough water for the dough to hold together. It may appear shaggy, which is fine.
Remove the dough and make two round discs. Wrap each in plastic wrap, parchment, or wax paper.
Set in the refrigerator to relax and chill for at least 30 minutes.
You can also freeze the dough at this point for future use.

Place the dry ingredients in a large bowl.
Add the diced butter and toss to coat.
Using your fingertips, press and smash the butter into the flour until you have a shaggy mixture with flattened pieces of butter throughout.
Gradually drizzle in the chilled water, tossing the mixture with a fork after each addition. Add just enough water so the dough holds together.
Divide the dough into two balls, one slightly larger than the other (the larger for the bottom crust).
Flatten each into a disc and wrap in plastic wrap or wax paper.
Refrigerate for at least 30 minutes.
You can freeze the dough at this stage for later use.