All Butter Flaky Pie Crust Recipe Double Crust Recipe

Instructions

1. Prepare the Ingredients: Start by cutting the unsalted butter into small cubes and placing them in the freezer for about 10-15 minutes.

2. Mix the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, salt, and granulated sugar until well combined.

3. Incorporate the Butter: Retrieve the cold butter cubes from the freezer and add them to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some larger pea-sized pieces of butter remaining.

4. Add Ice Water: Drizzle 6 tablespoons of ice water over the flour-butter mixture, one tablespoon at a time. Gently stir the dough with a fork after each addition. Add more water as needed until the dough just begins to come together.

5. Form the Dough: Turn the dough out onto a clean, floured surface. Gently knead the dough a few times to bring it together into a cohesive ball.

6. Divide and Chill: Divide the dough in half and shape each half into a disc. Wrap the discs tightly in plastic wrap and refrigerate them for at least 1 hour or overnight.

7. Roll and Assemble: After chilling, remove one disc of dough from the refrigerator and let it sit at room temperature for a few minutes to soften slightly. On a floured surface, roll out the dough into a circle about 12 inches in diameter. Carefully transfer the rolled-out dough to a pie dish, gently pressing it into the bottom and sides.

8. Fill and Top: Add your desired pie filling to the prepared crust. Roll out the second disc of dough for a double crust pie, or use your favorite lattice or decorative topping. Seal and crimp the edges of the crust as desired.

9. Bake to Perfection: Follow the baking instructions for your specific pie recipe. For most double crust pies, bake at the temperature indicated until the crust is golden brown and the filling is bubbling.