All Butter Pie Crust

Yield

16

Author

The Appalachian Tale Jimmy Proffitt

Prep time

10 Min

Cook time

50 Min

Inactive time

30 Min

Total time

1 H & 30 M

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All Butter Pie Crust

This pie crust recipe makes enough dough for 2 bottom crusts or 1 top and bottom crust!

Ingredients

• 3 cups plain flour
• 1 1/2 teaspoons salt
• 1 cup (2 sticks) frozen or cold butter
• 1/2 cup ice water (plus a couple more tablespoons if needed)

Instructions

1. Sift together the flour and salt into a large bowl. If using frozen butter, shred butter over flour mixture and mix in. If using chilled butter, cube it and work into the flour with a pastry cutter or by hand, keeping the butter as cold as possible.
2. Pour 3/4 of the ice-cold water over the flour/butter mixture and begin to mix to hydrate the flour. Add in the rest of the water as needed and work it into the dough. Some flours hydrate quicker than others, so additional cold water may be needed. Add a tablespoon at a time. The dough is ready when you can squeeze a lump in your hand and it holds together.
3. Flour your surface and dump your dough out. Knead slightly, just until the dough comes together. Divide in two, shape each half into a disk, wrap, and refrigerate for about 30 min. This will firm your butter back up and help finish hydrating the dough. You can also wrap airtight and store the dough in the freezer for up to 3 months. Let the dough thaw overnight in the fridge.
4. When ready to make a crust, dust your rolling pin and surface well. Roll out your dough, turning a quarter turn with each pass and making sure the surface remains floured and the dough does not stick. Roll out about 1 1/2 inches beyond your pie plate size. Fold in half and then in half again carefully. Place dough into your pie pan and unfold. Trim excess dough to about an inch overhang. Fold under the dough all around the edge and then finish any way you prefer. I like to pinch it between my fingers, creating a dart design.

Nutrition Facts

Calories

187.04

Fat (grams)

11.74

Sat. Fat (grams)

7.32

Carbs (grams)

17.89

Fiber (grams)

0.63

Net carbs

17.26

Sugar (grams)

0.07

Protein (grams)

2.54

Sodium (milligrams)

290.26

Cholesterol (grams)

30.50

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