All-Butter Pie Crust
This is a tried and true recipe for flaky pie dough. It's simple, fast, easy to store, and will be your go-to for all pie recipes, both sweet and savory!
Add <quantity>300<unit>g</unit></quantity> of all-purpose flour to a large bowl
Add <quantity>½<unit>tsp</unit></quantity> of salt and mix
Add <quantity>225<unit>g</unit></quantity> of cold, cubed butter
Quickly cut the butter into the flour mixture until pearl size beads are formed
Add <quantity>100<unit>ml</unit></quantity> of cold water, <quantity>50<unit>ml</unit></quantity> at a time. Stir to incorporate
Quickly and firmly knead the dough until it comes together. Divide into two equal pieces and form two balls
Wrap each ball in cling film and flatten slightly
Refrigerate for at least 30m until chilled and smooth
The all-butter pie crust is now ready
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