Print

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

  • 3 cups (360 g) all-purpose flour
  • 2 tablespooons (14 g) cornstarch
  • ½ teaspoon salt
  • 20 tablespoons (1-¼ cup or 283 g) unsalted butter, chilled and cut into ¼” pieces
  • 1 tablespoon (15 ml) apple cider vinegar
  • 1/2 cup (80 ml) ice water, more if needed

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 it all in throughout the dough and toss together. Using your hands gently bring the dough together, kneading 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 a bit more water into any dry spots, but only if absolutely necessary.
  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 with the motor running slowly pour the water into the flour. The dough should be crumbly.
  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 the water into the flour.
  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