Simple flaky & tender butter pie crust
Adapted from the book The Pie and Pastry bible by Rose Levy Beranbaum. Makes PASTRY FOR A 9-INCH LATTICE PIE, 10-INCH PIE SHELL, OR 12- 14-INCH galette.
Servings Prep Time
1 35minutes
Passive Time
1hrs
Servings Prep Time
1 35minutes
Passive Time
1hrs
Ingredients
  • 1½cup all purpose flour
  • 9tbsp. buttercut into ¾ inch cubes,put 6tbsp of cubed butter in the fridge and freeze the remaining 3tbsp. cubed butter for at least 30 minutes
  • ½tsp saltadd 1tsp. of salt if making savory pies
  • 1tablespoon sugaromit if making savory pies
  • 1½tsp apple cider vinegar
  • 3½ tbsp. -4½ tbsp. ice water.
Instructions
  1. To a gallon size zip lock bag add the flour, salt, and sugar if using. Seal it and put the bag in the freezer for 30 minutes. This step is optional, but I find that it helps to make a flakier crust.
  2. Remove the bag from the freezer and place the flour mixture into a food processor with a metal blade attachment. Put the lid on and give it a few pulses till the mixture is well combined. Keep the zip lock bag aside for later use.
  3. Add the 6tbsp. of refrigerated cubed butter to the flour mixture and give it a few pulses till the mixtures resembles coarse meal. Then add the 3tbsp. of frozen cubed butter and give it another few pulses till the frozen butter is the size of peas.
  4. Add the vinegar and about 2 tbsp. of water to the flour mixture. Give it about 5-6 pulses. Pinch a small amount of the mixture and see if it holds together between your fingers. If not add another additional tablespoon of the water and pulse it 2-3 times, check again to see if the mixture holds together. If not add remaining water and check again. You should not need more than 4½ tbsp. of water.
  5. The mixture when done will look like crumbs, not like a cohesive dough, it will only hold together when being pinched between your fingers.
  6. Take the zip lock back used earlier and spoon the mixture into the bag. Seal it and then begin to gently press the dough with both hands and alternatively knead the dough gently till the mixture comes together. (This should only take about 20 seconds, do not over knead it)
  7. Wrap dough in plastic wrap, flatten into a disk, and let it rest in the fridge for at least 1 hr.
  8. If not using it right away you can freeze the dough for up to 3 months