A classic butter pie crust is the foundation of many delicious pies, offering flaky, buttery texture that perfectly complements both sweet and savory fillings. The key to achieving that perfect, flaky crust lies in using cold butter and working quickly to avoid overworking the dough. This simple recipe produces a golden, crisp crust that¡¯s perfect for everything from fruit pie to quiche. Whether you¡¯re baking a summer berry pie or hearty chicken pot pie, this homemade crust will elevate your dish with its rich, buttery flavor and tender texture.
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INGREDIENTS:
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? 2 1/2 cups all-purpose flour
? 1 cup (2 sticks) unsalted butter, cold and cut into cubes
? 1 teaspoon salt
? 1 tablespoon sugar (optional, for sweet pies)
? 1/4 to 1/2 cup ice water
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INSTRUCTIONS:
list of 7 items
1. Prepare the Dry Ingredients: In a large mixing bowl, whisk together the flour, salt, and sugar (if using).
2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your hands, cut the butter into the flour until the mixture
resembles coarse crumbs with pea-sized pieces of butter. Work quickly to keep the butter cold.
3. Add Ice Water: Gradually add the ice water, 1 tablespoon at a time, and gently mix the dough with a fork or your hands. Continue adding water until
the dough just comes together. Be careful not to overmix¡ªthe dough should be slightly crumbly but hold together when pressed.
4. Form the Dough: Divide the dough in half and shape each half into a flat disc. Wrap each disc in plastic wrap and refrigerate for at least 1 hour, or
up to 2 days, to allow the dough to rest and firm up.
5. Roll Out the Dough: On a lightly floured surface, roll out one of the chilled dough discs into a circle about 12 inches in diameter. Carefully transfer
the rolled dough to a pie dish, gently pressing it into the bottom and sides.
6. Prepare for Filling: If you¡¯re making a single-crust pie, trim the edges and crimp or flute as desired. For a double-crust pie, roll out the second
disc of dough for the top crust once the filling is added.
7. Bake as Needed: Follow the instructions for your pie recipe, whether blind baking the crust for a custard filling or baking it with the filling already
inside.
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This butter pie crust provides the perfect base for your pies, with its rich flavor and melt-in-your-mouth texture. It¡¯s versatile, simple to make and guarantees delicious, flaky results every time!
