Flaky All Butter Pie Crust
 
 
Makes a double crust. For a single crust pie, such as pumpkin pie, freeze the other half for an easy pie crust in the future. From The Baker’s Dozen Cookbook via eggbeater.
Author:
Recipe type: Dessert
Cuisine: American
Ingredients
  • 2 Cups all purpose flour
  • 4 Tablespoons sugar (optional, I usually omit)
  • ½ teaspoon kosher salt
  • 8 ounces unsalted butter
  • ice water, to incorporate
Instructions
  1. Cut the butter evenly into small pieces, place on a plate in the freezer and chill for about 30 minutes. Put ice and cold water in a measuring cup and chill (you won't use it all, but might as well have it cold.)
  2. Place all dry ingredients in the bowl of a Kitchen-Aid mixer. When butter is frozen, use paddle attachment with mixer on the very lowest setting, and drop butter in a few pieces at a time. Stay close by. When the chunks of butter are slightly larger than pea size, dribble in the ice water until dough does not appear dry and JUST begins to come together.
  3. Move the dough to a dry surface and push together with the heel of your hand. Try not to knead or overwork the dough, you want it to come together so you can roll it out. This dough can be used right away! This amount makes enough for a top and a bottom. If you are not going to use it right away, double wrap it in plastic and refrigerate for 3-4 days or freeze for up to a month.
Recipe by Baby Bird's Farm and Cocina at http://babybirdsfarm.com/make-perfectly-flaky-butter-pie-crust/