Butter Pie Crust
Overview
This is a great pie crust when you want a flaky, buttery, delicious crust.
I use it both for pies (it makes enough for 2 pie crusts or 6 mini pies) or for hand pies (because who doesn’t love to just eat pie with their hands).
Hi, I’m Jackie, Founder of Jackie Cooks and Drinks, and a BIG believer that cooking, creating and entertaining should be FUN.
Shopping List
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2.5 cups all purpose flour
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1 tsp kosher salt
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2 tbsp granulated sugar
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2 sticks (16 tbsp) unsalted butter, chilled and diced
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1/2 cup (ish) ice water
Method
Whisk together the flour, salt, and sugar. Then, with a pastry cutter, mix in the unsalted butter. No pastry cutter? No problem. Use two forks or (gasp!) your hands. You want the texture to be crumbly, almost pea sized. Slowly add in the ice water, a tbsp or two at a time. The dough may feel a little sticky, but you don’t want it too wet. Once it forms a dough, divide it into 2 balls, flatten them in to two separate discs and wrap each disc with plastic wrap. Place into the fridge for a few hours to chill before using.
Use for any pie recipe and bake per the pie recipe’s instruction.
Larger pies will take longer to bake; for mini pies and hand pies like the ones shown here, I baked them at 375 for about 20-25 minutes.
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