Pioneer Woman All Butter Pie Crust Recipe
Making the perfect pie crust doesn't have to be hard. The Pioneer Woman All Butter Pie Crust Recipe is simple and delicious.
Equipment
- Large mixing bowl
- Pastry cutter or fork
- Rolling Pin
- Plastic wrap
- Measuring cups and spoons
- Pie dish
- Sharp knife
Ingredients
- 2½ cups all-purpose flour
- 1 cup cold unsalted butter 2 sticks
- 1 teaspoon salt
- 1 tablespoon sugar
- 6-8 tablespoons ice-cold water
Instructions
- Cut the cold butter into small cubes.
- Keep it very cold until you're ready.
- Cold butter makes the flakiest crust.
- Put the cubes back in the fridge briefly.
- Combine flour, salt, and sugar in your bowl.
- Whisk them together well.
- This ensures even distribution of ingredients.
- Add butter cubes to the flour mixture.
- Use a pastry cutter to blend them.
- Work until mixture looks like coarse crumbs.
- Small pea-sized butter pieces should remain.
- Don't overmix at this stage.
- Sprinkle ice water over the mixture gradually.
- Add one tablespoon at a time.
- Mix gently with a fork after each addition.
- Stop when dough just comes together.
- It should be slightly shaggy, not wet.
- Divide dough into two equal portions.
- Shape each into a flat disk.
- Wrap tightly in plastic wrap.
- Refrigerate for at least one hour.
- This resting time is crucial for tenderness.
- Remove one disk from the refrigerator.
- Let it sit for five minutes.
- Roll on a floured surface to 12 inches.
- Transfer carefully to your pie dish.
- Trim and crimp the edges beautifully.
Notes
- Keep everything cold throughout the process.
- Warm ingredients create tough, dense crust.
- Use a light hand when mixing.
- Overworking develops gluten and makes crust chewy.
- Freeze your butter for 15 minutes beforehand.
- This makes cutting it in much easier.
- Add water slowly to avoid soggy dough.
- Let dough rest in the fridge adequately.
- Rushed dough shrinks and cracks during baking.
- Use quality butter for the best flavor.
- Brush with egg wash for golden color.