Description
This is a foolproof and flaky butter pie crust recipe.
Ingredients
Scale
- 3 3/4 cups all-purpose flour
- 1 1/2 teaspoon salt (Kosher)
- 1 1/2 tablespoon sugar (optional)
- 1 1/2 cup very cold unsalted butter (cut into 1/2-inch cubes)
- 6 to 10 tablespoons ice water
Instructions
- Add 2 3/4 cups flour to your food processor with the salt and sugar. Pulse to mix.
- Add your cold butter and pulse again until incorporated, about 10-20 seconds.
- Scrape down the sides if needed and add the remaining 1 cup flour. Pulse a few times.
- Add 6 tablespoons of ice water and pulse. Continue adding ice water until the dough sticks together when pinched.
- Remove from the food processor, dump onto a bowl or countertop, and split evenly in two. Shape into two thick disks, wrap tightly in plastic wrap, and chill for at least 1 hour or up to 2 days. For freezing, double wrap the dough. It can stay in the freezer for about 3 months. Thaw overnight in the fridge before using.
Notes
- You can adjust the sweetness by omitting or including sugar.
- Ensure the butter is very cold for best results.
- Chilling the dough is essential for a flaky crust.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Baking
- Method: Food Processor
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 1g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Flaky Foolproof Butter Pie