This basic all-butter pie crust recipe is perfect for any pie filling this holiday season!
Recipe Yields 2 Pie Shells
- 2.5 cups all-purpose flour
- 1 tablespoon salt
- 3 teaspoons granulated sugar
- 1/2 lb butter (2 sticks good quality, cold, unsalted butter cut into 1/2 inch cubes)
- 1/2 cup cold water
- 4 tablespoons cider vinegar
- 1/2 cup ice
Place butter cubes in freezer for 30 minutes.
Stir together water, vinegar and ice just before starting the dough.
In food processor, blend the flour, salt, and sugar. Add the butter all at once, pulsing quickly until butter forms pea-size chunks (if some chunks are larger, that is okay).
Add 2 tablespoons ice water and pulse a few times. Add another 2 tablespoons and pulse. Feel the dough to see if it is starting to pull together.
Add more ice water a little at a time until the dough starts to come together with dry bits remaining.
Turn out onto a floured surface and work quickly with your hands to form a ball bringing the dry bits into the ball.
Form 2 evenly sized balls, flatten each ball into a 4-inch disc, wrap with plastic wrap and place in the fridge for several hours or overnight.
On floured surface roll out one disc to 12″ diameter for a 9″ pie plate.
Transfer to pie plate and trim evenly. Fold under and crimp edges, then refrigerate.
To Partially Blind Bake
Heat oven to 400°, line crust with parchment, and fill with pie weights or beans.
Bake until edges begin to brown (15 minutes) then remove weights and parchment and bake another 7-8 minutes.