All-Butter Pie Crust
Mazer Lazer cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
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A simple, flaky pie crust made with flour, cold unsalted butter, salt, and ice water. The batch makes two single crusts or one double-crust pie.
- Time
- 15 minutes
- Cuisine
- American
Ingredients
- 315 g
- 6 g
- 225 g
- 65 g
Weights are estimates. Together, the ingredients weigh about 610 g before cooking, which is about 305 g per serving.
Steps
Put the cubed butter back in the refrigerator while preparing the other ingredients so it stays cold. Use a food processor or a suitable blender such as a Ninja; do not use a regular blender with blades only at the bottom.
Add 1½ cups of the flour and the salt to the food processor or suitable blender. Pulse a couple of times to mix the salt through the flour.
Add the cold, cubed butter. Pulse a few times until the butter is crumbly; this is the desired texture before proceeding.
Add the remaining 1 cup of flour. Pulse a few more times to incorporate it.
Add 4 or 5 tablespoons of ice water, then pulse again. Keep pulsing if the mixture still looks loose; it will begin to come together into dough.
Roll the dough out flat, then chill it. The creator recommends this over chilling it as a puck. Alternatively, chill it as a puck; it can be frozen for up to three months.
Notes
Makes two pie crusts, or one double crust. No chilling duration or temperature was specified.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 1383
- Protein
- 17 g
- Carbs
- 119 g
- Fat
- 94 g
- Fiber
- 5 g
Where the calories come from
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