Butter Pie Crust

Total Time:
1 hr 30 min
Prep:
1 hr 30 min

Level:
Easy

Ingredients
Directions

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.


CATEGORIES:
View All

YOU MIGHT ALSO LIKE
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    5 Reviews
    4 5
    0/1000 characters
    Your Rating:
    (Required)
    Sort by: 
    My crust did not come out right, and I'm not too sure where I went wrong. Could it have been that i used salted butter instead of unsalted? ( I didnt have unsalted on hand.) Or maybe I didn't mix long enough? In the end i ended up still baking to use as a biscuit. once the "biscuits" were done they weren't so great :(. i will mix the dough longer next time.
    The vinegar tenderizes the crust, and leaves no taste whatsoever. Don't be afraid of adding it.
    My husband loved this crust! I was looking for a crust that was made with butter as I didn't have any shortening on hand and found this. Was hesitant on the vinegar, but it came out great and didn't have any vinegar flavor. Only thing I did was end up stir it by hand.
    Turned out perfect! Will use this one again and again, nice texture to the dough and rolled nicely. Flavor was wonderful with my apple pie.
    AMAZING!!! This recipe produces the most delicious, flaky (and large pie crust ever (and I've tried many different ones!. My family was blown away by its flavor and texture. I've used this crust for savory dishes but if I were to use it for desserts, I would omit the vinegar at the end.
    Flag as inappropriate

    Thank you! your flag was submitted.

    This recipe is featured in:

    Thanksgiving Desserts: Pies and Beyond