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Basic Butter Pie Crust

  • Author: Kelli
  • Prep Time: 00:10
  • Cook Time: 00:00
  • Total Time: 10 minutes
  • Yield: 2 pie doughs 1x
  • Category: Dough
  • Method: By Hand or Processor
  • Cuisine: Basics

Description

This is a basic pie dough recipe that works for both sweet and savory pies. This recipes yields enough dough for 2 single crusts or 1 double crust for a 9″ pie plate.


Scale

Ingredients

  • 23/4 cups (330 grams) all-purpose flour
  • 2 tablespooons (14 grams) cornstarch
  • ½ teaspoon salt
  • 20 tablespoons (1-¼ cup or 280 gram) unsalted butter, chilled and cut into ¼” pieces
  • 1 tablespoon (15 grams) apple cider vinegar
  • 1/3 (80 grams) to 1/2 cup (120 grams) ice water

Instructions

By hand:

  1. In a large bowl whisk together the flour, cornstarch and salt.
  2. Toss in butter and coat with flour. Using your fingers start working the butter into the flour. Continue until most of the butter looks shaggy. 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. 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 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 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 and pour in half 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 as needed.
  5. Empty the flour mixture onto a work surface and divide into two piles.
  6. Quickly using your hands 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 until it stretches to the corner of the plastic wrap.
  9. Refrigerate for at least 2 hours, but preferably overnight

In a stand mixer:

  1. Add the flour, cornstarch and salt to the bowl of a stand mixer.
  2. Using the paddle attachment, mix on low speed until combined.
  3. Add in the butter and mix until the butter is broken down into pieces no smaller than a pea but no bigger than a marble.
  4. Add the vinegar to the water and with the mixer running pour in half the water into the flour. The dough should hold together when squeezed. Drip in more water and toss together as needed.
  5. Empty the flour mixture onto a work surface and divide into two piles.
  6. Quickly using your hands, form each dough pile together.
  7. Place in a piece of plastic wrap and wrap tightly.
  8. Using a rolling pin roll the dough out until until it stretches to the corner of the plastic wrap.
  9. Refrigerate for at least 2 hours, but preferably overnight

Notes

  1. The body of this post is so very full of information. Reference that if you have any questions or want more information on how to make pie dough.

Keywords: Butter Pie Dough