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All butter pie crust (from Sister Pie)

Perfect base for holiday pies.

Ingredients

Directions

  1. Combine flour, sugar, and salt in a large bowl
  2. put the sticks of butter in the bowl and turn to coat
  3. cut the butter into 1/4in cubes with a bench scraper, then work quickly with your hands to separate the cubes and coat them all
  4. cut the small cubes in half again with the bench scraper and ensure all surfaces are coated
  5. Using a pastry blender/cutter, cut into the butter cubes then (carefully) use your hand to toss and turn the ingredients until the butter chunks are the size of small peas and the rest of the mixture resembles parmesan cheese
  6. Add the water/vinegar mixture all at once, and using the bench scraper scrape the mixture from one side of the bowl to the other until no more visible pools of liquid remain
  7. using the tips of your fingers, scoop up as much of the mixture as you can and press it back into the rest. Rotate the bowl 90 degrees and repeat until you get one cohesive mass
  8. remove the dough to a lightly floured work surface and divide it into two equal pieces, patting each into a 2 inch thick disc then wrapping tightly in a double layer of plastic wrap
  9. Refrigerate at least 2 hours or ideally overnight. When rolling out the dough, the disc should feel as hard and cold as a stick of butter straight from the fridge

Reference