Foolproof Butter Pie Crust

Ingredients

• 0.75 cup All-purpose flour (For the initial flour mixture)
• 0.5 cup All-purpose flour (Reserved for the second flour addition)
• 1.5 tsp Granulated sugar
• 0.25 tsp Fine sea salt
• 0.5 cup Unsalted butter (Cold and cubed)
• 2.5 tbsp Ice-cold water (Use 2-3 tbsp (30-45 mL), as needed to hydrate the dough; the source gives a range.)

Steps

1. 1

   Add the initial ¾ cup (94 g) of all-purpose flour, granulated sugar, and fine sea salt to a food processor. Pulse until the sugar and salt are evenly distributed through the flour.

2. 2

   Scatter the cold butter cubes evenly over the flour mixture. Pulse in short bursts, then continue pulsing until the mixture begins to form clumps. Stop pulsing at that point.

3. 3

   Add the reserved ½ cup (62 g) of flour to the food processor over the clumped mixture. Pulse only 3 to 5 times—just enough to break up the clumps and coat them in dry flour.

4. 4

   Pour the mixture into a medium-sized bowl. Add 2 to 3 tablespoons of ice-cold water, then use a spatula or bowl scraper to distribute the water evenly throughout the dough. Stop when the dough has many hydrated clumps and no dry flour particles remain.

5. 5

   Turn the dough out onto a dry surface. Gather it into a clump, flatten it, and form it into a disc. Wrap the disc in plastic wrap and refrigerate for at least 1 hour, or up to 2 days, so the butter can solidify and the flour can fully hydrate.

6. 6

   Flour the work surface. The chilled dough will be firm, so press down on it several times to break up the butter until it is pliable enough to roll without major cracks.

7. 7

   Roll the dough from the center outward, continuing to flour both the surface and the crust as needed to prevent sticking. Roll it into an 11- to 12-inch circle about ⅛ inch thick.

8. 8

   Transfer the dough to a 9-inch (23 cm) pie dish. Gently slump it down into the corners without stretching it.

9. 9

   Trim the overhang to about ½ inch. Fold the trimmed edge under itself along the rim to create a thick border, then crimp the edge.

10. 10

    Dock the crust by pricking the bottom and sides with a fork. These holes provide steam vents during baking.

11. 11

    Cover the crust with plastic wrap and freeze it for 15 to 20 minutes, or refrigerate it for 30 minutes, before baking.

12. 12

    Position an oven rack in the middle position and preheat the oven to 425°F (220°C).

13. 13

    Line the chilled crust with parchment paper that has been crumpled to make it pliable. Fill it with ceramic baking beads, rice, or beans, taking the weights all the way up to the crimped rim so they support the sides as the butter melts.

14. 14

    Bake the crust at 425°F (220°C) for 15 minutes with the weights in place.

15. 15

    At 15 minutes, carefully lift the parchment and hot weights straight up and out of the crust and place them in a heat-proof dish.

16. 16

    Check that the crust edges are set and that the bottom is pale, matte, and slightly raw. Gently prick the bottom again with a fork, since the steam-vent holes may have closed under the weight of the baking beads.

17. 17

    Reduce the oven temperature to 375°F (190°C).

18. 18

    For a par-baked crust, return it to the oven for 5 to 8 minutes, just until the bottom is dry, set, and pale golden. Continue with the filling recipe from there.

19. 19

    For a fully blind-baked crust, return it to the oven for 8 to 10 minutes, until the entire bottom and interior are evenly golden brown and crisp throughout.

20. 20

    Transfer the pie dish to a wire rack and let the crust cool completely before adding filling. Residual heat will continue crisping the bottom as it cools.

Notes

The dough can be made ahead and frozen as discs for 2-3 months; thaw it overnight in the refrigerator before rolling and baking. A shaped crust can also be placed in the pie dish, wrapped in plastic wrap, and frozen for 2-3 months, then used as directed in the filling recipe. The source mentions a video tutorial accessed through a QR code.

Nutrition per serving

• dessert
• pie-crust
• baked
• blind-baked
• par-baked
• make-ahead
• freezer-friendly
• vegetarian