The Pioneer Woman Tasty Kitchen
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Super Flaky All-Butter Pie Crust

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Level: Easy

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Description

This unique pie crust technique brakes all the traditional pie-crust-making rules, but it makes the flakiest pie crust ever, and you don’t need any special equipment!

Ingredients

  • 8 ounces, weight All Purpose Flour (1 2/3 Cups)
  • 2 Tablespoons Granulated Sugar (half For Savory Pies)
  • ½ teaspoons Fine Salt
  • 8 ounces, weight Cold, Unsalted Butter, Cut Into 1/2-inch Cubes
  • 4 ounces, fluid Cold Tap Water

Preparation

In a large bowl, whisk flour, sugar, and salt. Add butter cubes and toss well so all the cubes are coated with the flour mixture. Use fingertips to flatten each cube of butter into a flat disk and drop the disk back into the flour mixture, tossing well to ensure each disk is completely coated (if the butter cubes start to get too soft, pop the whole bowl into the fridge for a couple of minutes).

Pour water over the butter/flour mixture, Using a rubber or silicone spatula, smoosh the butter disks, water, and remaining flour together until all (or mostly all) of the flour is incorporated. Remove the dough from the bowl and press it into a flat-ish disk on a liberally floured pastry cloth or work surface.

Roll dough into a rectangular shape, folding each long end towards the center (like closing a pair of window shutters. Fold the two folded sections of dough together lengthwise (like closing a book). Fold the dough one more time, widthwise (so the top edges meet the bottom); cut in half widthwise to make 2 crusts. Roll each portion of crust and place in pie plate; chill for 2 full hours before filling and baking.

Leftover dough can be wrapped well in plastic and refrigerated for up to 3 days (or freeze for up to a month). I usually bake my pies at 400ºF for 40–50 minutes. This recipe makes a double pie crust.

Recipe adapted from Stella Parks.

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