Try this recipe for the perfect pie crust using butter.
- Carbohydrate 174.984734074074 g
- Cholesterol 53.5111111111111 mg
- Fat 20.1876192592593 g
- Fiber 0.00196296296296296 g
- Protein 0.212366666666667 g
- Saturated Fat 12.784997037037 g
- Serving Size 1 1 Serving (200g)
- Sodium 272.556592592593 mg
- Sugar 174.982771111111 g
- Trans Fat 1.41320148148148 g
- Calories 856 calories
Step-by-step
- Pull out butter and cut into small cubes, place in a bowl and put in the freezer for at least 30 minutes.
- In a food processor add the flour, sugar and salt. Pulse a few times to mix.
- Place the freezing cold butter into the food processor and pulse 5-6 times or until the flour becomes crumbly.
- Add 1 tablespoon of ice cold water at a time and pulse a few times between each tablespoon until the dough will stick together when pinched (it took me 7 tablespoons).
- Turn out dough onto a lightly floured surface and cut in half to make two equal balls.
- Trying not to handle the dough too much, quickly shape into a small disc, wrap in plastic wrap and place in the fridge for at least 1 hour.
- When you are ready to make your pie pull out the dough and let rest at room temperature for 5-10 minutes.
- Roll out to a thin 12 inch diameter circle. Carefully place in a 9 inch pie pan and trim the extra dough around the edges. Fill with your choice of pie filling, and bake!
- If your recipe calls for a pre-baked crust, as many custard pie recipes do, follow all the steps above until you get to the point where it says to put in the filling. Note that you will need to make only a half recipe if you are only doing a bottom crust. Freeze the crust for at least a half hour, until chilled. This is an important step in pre-baking. Otherwise the crust will slip down the sides.
- Preheat your oven to 350°F.
- When the pie crust is sufficiently chilled, line the pie crust with parchment paper, wax paper, or aluminum foil. Fill at least two-thirds full with pie weights – dry beans, rice, or stainless-steel pie weights.
- Bake with weights for 20 minutes. Remove from oven, cool a few minutes and carefully remove pie weights. Poke small holes in the bottom of the pie crust with a fork and return to oven (without the weights) and cook for an additional 10 minutes, until the crust is golden. Cool completely before filling. You may need to tent the edges of the pie with aluminum foil when you bake your pie, to keep the edges from getting too dried out and burnt.
Flaky pastry differs fundamentally from crumbly cookie dough because laminated steam pockets drive its structure rather than chemical leaveners. Freezing the cubed butter before processing ensures solid fat particles remain distinct within the flour matrix. Adding ice-cold water tablespoon by tablespoon hydrates the gluten network without prematurely melting those critical fat solids. Chilling the shaped discs for at least one hour relaxes the gluten strands so the dough rolls out smoothly without excessive shrinkage. Blind baking requires lining the pastry with parchment and filling it at least two-thirds full with weights to prevent the sides from slumping during the initial twenty-minute heat exposure. Poking the base with a fork after removing the weights allows trapped steam to escape during the final ten-minute browning phase. Pairing this rich, savory crust with bright, acidic fillings like tart apple or sharp lemon curd balances the heavy dairy fat through contrasting flavor profiles. Alternatively, topping a spiced pumpkin filling with unsweetened whipped cream provides a textural counterweight to the crisp, shatteringly tender layers beneath. Temperature control remains the single factor determining whether the butter melts into the flour entirely or survives to create steam layers.
