All-Butter Pie Crust


Your food processor has no higher calling than making pie crust. Pair this magical kitchen machine with a digital scale, and you may unlock the secret to the easiest, most butter-shatteringly perfect pie crust you will ever taste.

This recipe demonstrates the first cooking ratio I ever mastered in a most satisfying way. You can hop down that rabbit hole in my Kitchen Grimoire later, though. Right now you have pie dough to make.

This recipe is super simple. Just four ingredients. Like all super simple recipes, the complexity is in the details. Mind the finer points of instruction for best results. I promise the extra little bits of effort are worth it.

Yield: dough for a 13-inch round (enough to cover a 9-inch pie pan)

All-Butter Pie Crust
225g a/p flour
4g salt
150g cold, unsalted butter
75g cold water

* Would you rather see how it’s done? Watch the video demo!

Chill a small plate, small bowl, and food processor work bowl and blade for fifteen minutes in the fridge before starting.

Cut butter into 1/4-inch cubes and weigh onto chilled plate; return both to fridge. Weigh cold water into chilled small bowl; return to fridge. Weigh flour and salt directly into food processor’s work bowl.

Pulse flour and salt together for one second (I literally just say, “one hippopotamus”).

Breaking up large chunks, add butter to the flour. Pulse three times, one second each. Using a fork (food processor blades will cut your fingers to little shreds before you know it!) sift through the flour a bit to see what size most of the butter chunks have become. If they’re somewhere between black and kidney bean size, you’re good. If not, pulse for another second and check again. If the butter has completely disappeared, congratulations, you’re making crackers! (Start again.)

Add the water all at once and pulse in three more one-second bursts. You’re looking for the texture of small bread crumbs. Pulse one or two more times if the dough has lots of big, wet chunks or visibly dry flour at the bottom or sides of work bowl. You DO NOT want to pulse until the dough forms a ball. If this happen, you have made shortbread. (Start again, butter’s cheap.)

Lay a clean tea towel flat on the counter and pour the contents of the work bowl out onto it. Grabbing the towel from underneath so that your hands never directly touch the dough, push the crumbs together into a ball. It will crack and crumble at first, but keep going! Still with your hands on the opposite side of the towel, gently press the dough ball in at the sides. Alternating sides, continue to press on the dough until it looks smooth and doesn’t crack at the edges. If, at any time, it begins to stick, lightly dust the dough and towel with flour.

Finally, form the dough back into a flat disc, about 6-inch across. Wrap tightly in plastic wrap and chill in the fridge for at least twenty minutes. If it’s a hot day, make that an hour.

To roll dough, use any pin you like. I’m partial to the tapered French rolling pins myself, but it’s really down to personal preference. Lightly flour* the cloth you used to shape the dough ball earlier and lay it on a flat counter or cutting board. Turn out the dough disc and flour it lightly on both sides. Roll from the center up to the edge and then again from the center down to the bottom. Give the disc a quarter-circle turn and repeat. Check under the dough every full turn to make sure it’s not sticking, and lightly flour as-needed.

* You should be sprinkling on no more than a pinch of flour at a time. Just a dusting, really. Rub it gently to distribute. Every gram of flour that gets added to the dough after it leaves the food processor will make it tougher, so use as little as possible.

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