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The Best Butter Pie Crust

A perfect butter pie crust lining a pie dish.
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4.9 from 26 reviews

This is the Best Butter Pie Crust recipe, and with the right knowledge and technique, you'll see how simple it is to make. This classic flaky butter pie dough recipe works equally well with sweet fruit pies as it does with savory pies.

Ingredients

  • 2-3/4 cups (330 grams) all-purpose flour
  • 2 tablespoons (14 grams) cornstarch
  • ½ teaspoon (2 grams) coarse kosher salt (see note)
  • 18 tablespoons (250 grams) unsalted butter, chilled and cut into 1" pieces
  • 1 tablespoon (15 grams) apple cider vinegar
  • 1/2 cup (120 grams) ice water, more as needed

Instructions

Using a pastry blender:

  1. Whisk together the flour, cornstarch and salt in a large bowl.
  2. Toss in butter and coat with flour. Using a pastry blender, cut the butter into the flour. Continue until most of the butter has been worked into the flour. Some larger pieces can remain, up to the size of a marble.
  3. Add the vinegar to the water then drip in half throughout the dough and toss together. Drip in the other half, while gently mixing the flour and butter mixture into the water. Using your hands gently bring the dough together, squeezing it together once or twice and making sure to get the flour and butter at the bottom of the bowl incorporated. If there is enough water the dough should easily squeeze together with your hands. If needed, you can drip (or spray using a kitchen-safe spray bottle) in more water into any dry spots, just enough to bring the dough together.
  4. Empty the flour mixture onto a work surface and divide into two pieces, each about 12 ounces.
  5. Place each in a piece of plastic wrap and wrap tightly.
  6. Using a rolling pin, roll the wrapped dough out until it stretches to the corner of the plastic wrap.
  7. Refrigerate for at least 2 hours, but preferably overnight

In a food processor:

  1. Add the flour, cornstarch and salt to the bowl of a food processor.
  2. Pulse 2-3 times until combined.
  3. Add in the butter and pulse 5 times.
  4. Add the vinegar to the water. With the motor running, slowly pour the water into the flour. The dough should be crumbly and it should hold together when squeezed. Drip in more water and toss together if needed.
  5. Empty the flour mixture onto a work surface and divide it into two piles.
  6. Quickly form each dough pile together. If there are any dry spots, drip a bit more water on them and knead together if you have to. Each dough should weigh about 12 ounces.
  7. Place each in a piece of plastic wrap and wrap tightly.
  8. Using a rolling pin, roll the dough out until it stretches to the corner of the plastic wrap.
  9. Refrigerate for at least 2 hours, but preferably overnight

Notes

Weighing your flour is the most accurate way to measure. If you aren't going to weigh it, make sure to spoon it into the cup, and then level it off. If you scoop the flour out with the measuring cup and then level, it could change the outcome of the final product.

This recipe was tested using Diamond Crystal coarse kosher salt. If you use  Morton's kosher salt or fine salt decrease by about half for volume, or use the same amount by weight.

You can store it in the refrigerator for 2-4 days or the freezer for up to 3 months. If you plan to store it for an extended period of time than wrap it up twice!

Find it online: https://everydaypie.com/butter-pie-dough-recipe/