Ultimate All Butter Pie Crust
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Pie Crust
Cuisine: Baking
Serves: 1-9" crust
Ingredients
  • 1¼ c. All Purpose flour-(If using White Lily Flour, add 2 T. plus 1-1/2 t. more flour.)
  • ¼ t. salt
  • ½ t. sugar
  • ½ c. butter, cold and grated
  • 2 T. ice water
  • 1 egg white, whisked until frothy(* for a blind-baked crust)
Instructions
  1. Whisk dry ingredients together.
  2. Grate cold butter and toss into flour mixture to distribute evenly.
  3. Rub butter between your thumb and forefingers to incorporate the butter into the flour mixture. (You could use a pastry blender, but hands are so much more fun!)
  4. Add 1 T. of ice water at a time until a ball begins to form. Stir in with a wooden spoon and begin to press the mixture into the side of the bowl to compress the dough. Then, using your hands, begin to roll dough around the bottom of the bowl for the ball to come to formation. Do not add any more than 2 tablespoons of ice water.
  5. Flatten into a disc shape. Wrap and chill for about an hour.
  6. For a 9 inch pie, roll disc into a 13 inch circle, flipping dough as you go to ensure both sides are flour coated and not sticking to the pastry mat.
  7. Wrap dough onto floured rolling pin and roll out onto pie pan. or....
  8. Fold into quarters. Place folded dough into center of pie pan. Unfold and allow for about a 1' overhang from pan on all sides.
  9. Gently press against bottom and sides of pan.
  10. Tuck overhang under on rim and crimp.
  11. If this is a baked shell for a one-crust pie, place in refrigerator for about 30 minutes to chill before baking.
  12. Blind-Bake Directions
  13. To blind bake it, line a sheet of parchment paper in bottom of pie pan and place pie weights or a pound of dry beans evenly across bottom and towards and against the sides.
  14. Bake at 375 for about 20 minutes.
  15. Take pan from oven and lift parchment paper, with pie weights or beans, off of crust.
  16. Using a fork, Prick sides and bottom.
  17. Liberally brush the bottom, sides and crust edges with the egg white.
  18. Return crust to the oven and bake for an additional 15 minutes or until lightly golden brown.
  19. Allow it to cool on a wire rack before placing filling inside it.
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/ultimate-butter-pie-crust/