Buttery Pie Crust
This is a light buttery crust, great for sweet or savory pies. Optionally, you could use the extra bits of dough to cut out shapes with cookie cutters, pressing them into the buttered top and brushing with a light layer of butter. Just be careful to avoid covering the vent holes.
- pie tins
- baking beads (optional)
- rolling pin
- cookie cutters (optional)
- 1½ cups all-purpose flour
- ½ tsp sea salt
- ½ cup salted or unsalted butter sticks
- ice water
- In a large bowl, combine the flour and salt.
- Cut in the butter and blend with two forks or your hands until the mixture is the consistency of a coarse meal.
- Gradually add the ice water (about 4-7 tbsp) until a ball of cohesive dough is formed. Cover in plastic wrap and put in the fridge for 30 minutes before use.
- When ready to use, preheat oven to 350º.
- Butter pie tin.
- Carefully roll out dough from the middle on a floured surface until it is approximately 1/8".
- Press gently into the pie tin and trim edges.
- Layer crust with plastic wrap and fill with baking beads or rice, careful to fold wrap over completely to contain beads or rice.
- Blind bake for 8 minutes.
- Fill and bake as desired.
If using a second crust for a double-crust pie
- Roll out the other dough and use a dinner plate to cut out a circle.
- Fill pie and top with second crust, pinching top carefully to pre-baked bottom crust.
- Using a knife, bore a small hole in the center and four slices through the top crust.
- Lightly brush butter over surface of pie.
- Bake as needed.