About the Recipe
If you're intimidated by making pie crusts from scratch, there's guaranteed to be a method here that will take that fear away.
Love getting your hands involved? By hand is for you. Traditionalist? Go for the cold cubed butter. Something more modern? Grated butter is your favorite.
Prefer a quick, mess-free option? Break out that food processor!
Love adventure? Definitely try the butter/flour paste... its texture is a delightful surprise (imagine puff pastry...)
Ingredients
1 cup cold unsalted butter (if using salted, only add 1/2 tsp. additional salt below)
2 1/2 cups all-purpose flour
1 Tbs. granulated sugar
1 tsp. Kosher salt
1/3-1/2 cup cold water
Preparation
Pick your favorite! 4 Pie Crust Methods:
By Hand (Cold, Cubed Butter): Cut butter into 1/2" chunks and refrigerate until ready to use. In a bowl, combine flour, sugar and salt. Add cold butter and work with a pastry cutter or your fingertips until only small pieces (about pea-sized) remain visible. Add 1/3 cup cold water and toss mixture to distribute liquid evenly. Grab a clump in your hand and squeeze gently. If it sticks together (think sand castle), you're done. If not, add an additional 1-2 Tbs. water and mix lightly to combine. Transfer crumbly dough to a piece of plastic wrap, wrap and press down to form a disk no more than 1" thick. Refrigerate at least 1 hour, or up to two days before using.
By Hand (Grated, Frozen Butter): Grate butter using a large grater and place into a chilled bowl. Freeze until ready to use. In a bowl, combine flour, sugar and salt. Add butter and work with a pastry cutter or your fingertips until only small pieces (about pea-sized) remain visible. Add 1/3 cup cold water and toss mixture to distribute liquid evenly. Grab a clump in your hand and squeeze gently. If it sticks together (think sand castle), you're done. If not, add an additional 1-2 Tbs. water and mix lightly to combine. Transfer crumbly dough to a piece of plastic wrap, wrap and press down to form a disk no more than 1" thick. Refrigerate at least 1 hour, or up to two days before using.
Food Processor: Cut butter into 1/2" chunks and refrigerate until ready to use. In a food processor, combine flour, sugar and salt. Add cold butter and pulse in short spurts until only small pieces (about pea-sized) remain visible. Add 1/3 cup cold water and pulse 1-2 times to distribute liquid evenly. Grab a clump in your hand and squeeze gently. If it sticks together (think sand castle), you're done. If not, add an additional 1-2 Tbs. water and pulse quickly 1-2 times to combine. Transfer crumbly dough to a piece of plastic wrap, wrap and press down to form a disk no more than 1" thick. Refrigerate at least 1 hour, or up to two days before using.
For the adventurous (Butter Flour Paste): Slice butter into 1/4" slices and refrigerate until ready to use. In a food processor, combine flour, sugar and salt. Pulse quickly to combine. Add cold butter and pulse 24-25 times until a dough begins to form. Transfer mixture to a bowl. Add 1/3 cup cold water and mix gently with a spatula to distribute liquid evenly. You should not need any additional water for this version. Divide dough in half. Transfer to two pieces of plastic wrap, wrap and press down to form disks no more than 1" thick. Refrigerate at least 1 hour, or up to two days before using.
Roll each disk to 1/8" thickness before using.
To freeze dough: wrap as written, place package into a gallon sized freezer bag and freeze for up to 1 month. Defrost in the fridge overnight, then at room temp. for about 10 min. before rolling.
To prep pie crusts in advance: chill and roll dough to 1/8" thickness. Transfer to pie plates and crimp or finish as desired. Wrap and refrigerate for 1-2 days or freeze for up to 1 month before using.