All Butter Pie Crust

Equipment

• Large mixing bowl
• Pastry cutter
• Rolling pin
• 9 inch pie plate
• Parchment paper and pie weights

Instructions

1. 1

   Whisk the flour, sugar, and salt together. Cut in the cold butter until the mixture holds mostly pea-sized pieces with some larger flat shards still visible.

   ⏱ 6 min

2. 2

   Drizzle in 6 tablespoons ice water and toss with a fork. Add more water 1 tablespoon at a time just until a squeezed handful holds together without feeling wet.

   ⏱ 4 min

3. 3

   Divide the dough in half, press each portion into a disk, wrap, and refrigerate for at least 1 hour or up to 3 days.

   ⏱ 60 min

4. 4

   For one crust, roll a chilled disk on a lightly floured surface into a 12 inch round. Fit it into a 9 inch pie plate without stretching, trim and crimp the edge, then chill for 30 minutes.

   ⏱ 40 min

5. 5

   For a fully blind-baked crust, heat the oven to 400 F. Line the chilled shell with parchment and fill to the top with pie weights.

   ⏱ 10 min

6. 6

   Bake for 20 minutes, then lift out the parchment and weights. Prick any puffed areas with a fork and bake for 15 to 20 minutes more, until the base is dry and evenly golden brown.

   ⏱ 38 min

7. 7

   Cool completely before filling. Keep the second disk refrigerated for up to 3 days or freeze it for up to 3 months.

   ⏱ 30 min