How to make Butter Pie Crust

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option while margarine is often less expensive.

In a medium sized bowl, combine the flour and salt.

Cut the cold butter into thin slices and then into small bits. Cut the butter into the flour mixture until it resembles small peas.

Add the ice cold water all at once and stir with a fork until the dough comes together.

Make a log with the dough and cut it in half.

Dust the counter with flour and knead the dough lightly to form a disc.

Dust the top of the disc with flour and roll it to form an oval.

Pick up the dough, dust the counter with flour, and roll the oval of dough in the opposite direction.

Dust the counter and the top of the dough and roll again in the opposite direction.

Roll the dough from the center out in all directions to form a circle.

Dust the top of the pastry with flour and gently fold into thirds, then lift and place into the pie pan.

Unfold and press the crust into the bottom of the pie pan, trimming if necessary.

Crimp the crust and wrap it to refrigerate or freeze.

For soupy pies, pre-bake the cold crust at 400 degrees for 10 minutes lined with foil and weighted with dry beans.

For fresh fruit or cream pies, pre-bake the crust, remove the foil and beans, poke with a fork, and bake for an additional 8-9 minutes at 400 degrees until golden brown.

Cooking Techniques

Spice Level:

Allergens