Easy Buttery Pie Crust
 
Prep time
Total time
 
Pie crust is as simple as a little butter, flour, salt, and ice cold water.
Author:
Serves: 2 pie crusts
Ingredients
  • 2 1 / 2 cups flour
  • 3 / 4 cup unsalted butter*, cut into small pieces
  • 3 / 4 tsp. salt
  • 1 / 2 cup to 3 /4 cup water, ice cold
Instructions
  1. Place the flour, salt, and butter in a food processor.
  2. Pulse until a coarse mixture is formed.
  3. With the food processor running, add a little less than 1 / 2 cup of the ice cold water. Continue adding 1 Tbsp. of water at a time until the mixture starts to come together. Do not over mix.
  4. Remove the dough and place it onto a piece of parchment paper and form into two round disks.
  5. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes.
  6. Remove the cold dough from the refrigerator and let it warm up just enough to be able to roll it out to form the pie crust.
  7. Roll out the crust with a rolling pin until it is approximately 1 / 8 inch thick.
  8. Using the rolling pin to transfer the crust to a pie pan.
  9. Fill with your favorite filling!
Notes
* You should use unsalted butter when baking so that you control how much salt is added. However, if you only have salted butter, then reduce the amount of salt you add. For this recipe, that means using 3 / 8 tsp. of salt instead of 3 / 4 tsp because each stick of salted butter typically has 1 / 4 tsp. of salt or a little more.
Recipe by Pinot & Pie at https://pinotandpie.com/easy-buttery-pie-crust/