Homemade Pie Crust w. butter
This pie crust homemade recipe takes less than 10 minutes when made in the kitchen mixer.
The result is a rich buttery dough.
It makes enough dough for two 9" single crust pies or 1 double crust.
Ingredients
- 2½ cups all purpose flour
- ½ tsp salt
- 15 Tbsp unsalted butter
- 5 Tbsp ice water
Instructions
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Stir flour and salt in a kitchen mixer bowl with the paddle attachment at low speed.
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Cut the cold butter into small cubes.
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Add the cold butter in small batches to the flour, still mixing at low/medium speed until all the butter is in and the mix is crumbly.
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Add the ice water one tablespoon at a time. Mix at low speed until the dough is somewhat smooth and sticks to the paddle.
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Remove the dough from the bowl and transfer it in a ball to a flat clean surface (dusted with flour if necessary).
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Cut the dough in half and roll right away.
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Place the dough in your buttered pie dish.
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Place your pie dish with the dough in the fridge until ready to fill.
If you're using the other half for the pie top, roll it and wrap it in plastic wrap in the fridge until use.
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Refer to your pie recipe directions for baking.
Recipe Notes
Most recipes say to place the ball of dough in the fridge for an hour and then roll it. I find that I have a hard time rolling hard dough so I roll it right away.
The key is to use very cold ingredients and work fast. Keep the butter in the fridge until you're ready to use it.
Ideally you'll still see little specks of butter in the dough. You want that.