All Butter Crust

You have arrived

I will admit that an all butter crust was my nemesis for many years.  Tried and gave up many times. I finally ran across this recipe and was finally successful and want to clearly credit.  The recipe was not much different than other recipes that I had tried in relation to ingredients and measurements.  What made the difference was the way that the ingredients were put together using a food processor.  I no longer use a food processor, but work the dough manually to create the same texture as the food processor method. Both approaches are given in the instruction section.


All Butter Crust

Ah, the creme de la creme. After successfully making this crust you have arrived. Great crunch, texture and taste.  May take a little practice, but will be well worth it.
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Prep Time 30 minutes
Chilling Time 2 hours
Total Time 2 hours 30 minutes
Course Dessert

Ingredients
  

Single Crust

  • 1 1/2 cups flour
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 1 1/2 sticks unsalted butter cut into 1/4 inch pats
  • 3 tbsp cold water

Double Crust

  • 2 1/2 cups flour
  • 2 tbsp sugar
  • 1 tsp salt
  • 2 1/2 sticks unsalted butter cut into 1/4 inch pats
  • 6 tbsp cold water

Instructions
 

Food Processor Method

  • Combine two thirds of flour with sugar and salt in bowl of food processor and pulse twice to incorporate. 
  • Spread butter chunks evenly on surface.  Pulse until no dry flour remains, about 25 short pulses. 
  • Sprinkle remaining flour and pulse 5 more pulses. 
  • Transfer dough to a large bowl
  • Sprinkle with water. Use a rubber spatula to fold and press dough together until it comes together into a ball. You can also use your hands to press the dough into a ball. 
  • For double crust, divide dough by 2/3 and 1/3 and shape into balls.  Form each ball into a 6 inch disk, wrap tightly and refrigerate for at least two hours before rolling and baking

Hand Method

  • Combine flour, sugar and salt together in a large bowl.
  • Cut in butter with pastry cutter.
  •  Sprinkle dough with water and then press dough into a ball with your hands.
  • For double crust, divide dough by 2/3 and 1/3 and shape into balls . Form each ball into a 6 inch disk, wrap tightly and refrigerate for at least two hours before rolling and baking.

Notes

Additional Tips

Even though most recipes have you forming the dough into a ball and then pressing into discs for refrigeration and cooling, I find that the chilled dough is hard to roll out.  Instead immediately roll the dough out and place in the pie plate.  Place the pie plate in the refrigerator to cool.  If making a double crust, you will need to roll out the top crust after being refrigerated. Want to blind bake your crust? Get directions here.