If you’re looking for exceptional flavor in a homemade pie crust, it’s got to be all-butter. While an all-butter crust has a reputation for being tricky, this two-crust recipe has several tricks for achieving the ultimate flaky texture as well as great flavor. Start with frozen butter (plan at least 3 hours to freeze it solid) and grate it rather than cube it so you're less likely to overwork the dough. Use ice-cold water. Minimize handling by working quickly and gently folding the dough with a rubber spatula. For a pretty presentation, before baking you can brush the top and edges of a double-crust pie crust with an egg wash of 1 large egg yolk whisked together with 2 teaspoons whole milk. It’ll create a gorgeous golden hue sure to impress. The dough will keep in the refrigerator for up to 3 days and in the freezer for up to 3 months. The recipe is a Yummly original created by Ashley Strickland Freeman.
- 2 1/2 cups all-purpose flour (plus a little more for rolling)
- 1/2 tsp. kosher salt
- 1 cup salted butter (frozen)
- 1/2 cup ice-cold water (plus 3 tablespoons more if needed)
- In a large bowl, combine 2 1/2 cups flour and the salt. Using the large holes of a box grater, grate frozen butter onto a plate, emptying grater occasionally if needed. Or shred butter in a food processor fitted with a cold, coarse shredding disc.
- Add butter to flour and toss with your fingers to coat completely.
- Make a well in the center of the mixture and, gently folding with a rubber spatula, gradually add ice-cold water, beginning with 1/2 cup and adding additional water if needed until dough holds together without being sticky.
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|Calories350Calories from Fat210|
|% DAILY VALUE|
|Calories from Fat210|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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