This is by far the butteriest, flakiest pie crust recipe out there.
Also known as pate brisee, use this easy to make crust for sweet or savory pies.
I go back and forth on whether to use 8 tablespoons or 10 tablespoons of butter.
Simply Recipes / Elise Bauer
The higher flour to fat ratio will help the crust keep its form when you pre-bake it.
Add half of the butter cubes and pulse 8 times.
Then add the other half of the butter cubes and pulse 6 more times.
Elise Bauer
You should have a mixture that resembles a coarse meal, with many butter pieces the size of peas.
Add two tablespoons of ice cold water (without the ice!)
to the food processor bowl and pulse several times.
Elise Bauer
give a shot to keep the water to a minimum.
Too much water will make your crust tough.
Remove the crumbly mixture from the food processor and place on a very clean, smooth surface.
Elise Bauer
This is a French technique, called “fraisage”.
Then, use your hands to press the crumbly dough together and shape into a disk.
Work the dough only enough to just bring the dough together.
Elise Bauer
Do not over-knead or your crust will end up tough.
You should be able to see little bits of butter, speckling the dough.
Sprinkle the disc with a little flour on all sides.
Elise Bauer
Wrap the disc in plastic wrap and refrigerate at least 1 hour.
Defrost overnight in the refrigerator before proceeding.
While the dough disk is still wrapped in plastic, warm the edges with your hands.
Elise Bauer
If there are any cracks in the dough, massage them to close them.
Place the dough disk on a lightly floured, clean flat surface.
Sprinkle some flour on top of the disk.
Elise Bauer
No need to be gentle at this point.
You’re trying to shock the chilled butter in the dough to loosen up a bit.
Roll out the dough to a 12-inch circle, to a thickness of about 1/8-inch thick.
Elise Bauer
As you roll out the dough, test whether the dough is sticking to the surface below.
Add a few sprinkles of flour if necessary to keep the dough from sticking.
Gently unfold and press down to line the pie dish with the dough.
Elise Bauer
With a pair of kitchen scissors or a knife, trim the overhanging dough to about 1/2 inch.
Fold the overhang under along the edge of the pie dish.
Freeze until ready to bake.
Elise Bauer
To cook the pie crust, follow the directions for the pie you are making.
If you would like to pre-bake the crust, see ourdirections on how to blind-bake a pie crust.
