Keyingredient.com uses cookies so that we can provide you with the best user experience and to deliver advertising messages that are tailored to your interests. By continuing to browse the site, you are agreeing to our use of cookies. To manage your cookies on this site, click here. OK
Menu Enter a recipe name, ingredient, keyword...

Butter Pie Crust

By

Buttery and flaky pie crusts are perfect for all of your pies, and this is a great recipe. Fill with your favorite pie filling.

Google Ads
Rate this recipe 4.3/5 (35 Votes)
Butter Pie Crust 1 Picture

Ingredients

  • 1 3/4 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 12 tablespoons unsalted butter, diced and chilled, 1 1/2 sticks
  • 4 teaspoons apple cider vinegar, or white vinegar
  • 1/3 cup ice water

Details

Servings 1
Preparation time 90mins
Cooking time 90mins
Adapted from foodnetwork.com

Preparation

Step 1

Pulse the flour, salt and sugar in a food processor. Add about one-third of the butter; process until the butter is combined. Pulse in the remaining butter in 5 or 6 pulses to form coarse crumbs. Add the vinegar; pulse quickly a few times while adding 1/3 cup ice water. Squeeze some dough between your fingers. It should just hold its shape; if it's still crumbly, quickly pulse in more ice water by the tablespoonful. (Do not overwork the dough.)

Turn the dough out onto a large piece of plastic wrap. Wrap the dough, then press and flatten into a thin round. Refrigerate 1 hour.

Roll out the dough into an 11-to-12-inch round, about 1/8 inch thick, on a lightly floured surface. Center over a 9-inch pie plate. Fold in the edges and crimp as desired. Refrigerate at least 30 minutes before using.

Review this recipe