No Fail Pie Crust Recipe with Butter

🧂 Ingredients

• 1 cup all-purpose flour
• 3/4 teaspoon salt
• 8 tablespoons salted butter
• 4 tablespoons whole milk

Instructions

• 1 Whisk together the flour and salt in a large mixing bowl.
• 2 Slice the cold butter into the flour mixture.
• 3 Using a pastry blender, cut the butter into the flour mixture until it resembles
  coarse crumbs.
• 4 Then add the milk, a tablespoon at a time, until the mixture forms together
  well, but isn't so wet that it's sticky; you don't want a crust that's too
  crumbly and hard to manage either, so make sure you add enough milk.
• 5 Wrap the pie dough in plastic wrap, and place it in the fridge to chill for at
  least 30 minutes.
• 6 Sprinkle a clean surface with a bit of flour, so the dough won't stick to the
  surface. Roll the dough out with a rolling pin, equally rolling in all
  directions, 'til the dough is about 2 to 3 inches bigger around than your pie
  plate.
• 7 Fold the crust in quarters; then carefully place the dough in the pie plate,
  unfolding it to cover the entire plate.
• 8 Smooth it out inside the pie plate, and then trim off any overhanging edges
  with kitchen shears or a knife; leave enough dough (about 1/2 inch overlapping)
  so you can flute the edges of the crust.
• 9 If this is a single crust and you're blind baking it without filling, use a fork
  to prick holes all around the inside of the crust.
• 10 If you want a fluted edge, use your thumb and index finger, along with the tip
  of your opposite index finger, to flute or pinch the edge of the dough all
  around the pie plate. Alternatively, you can press the dough to the rim of the
  pie plate with a fork; or you can add decorative pieces of crust you've cut out
  with a mini cookie cutter or other decorative tool.
• 11 Cover with plastic wrap, and chill for at least 30 minutes to an hour.
• 12 Pre-heat the oven to 400° F.
• 13 Remove the crust from the fridge, uncover, and bake it at 400° F for about 20 to
  30 minutes, or until the crust begins to turn golden. If you're baking the crust
  with filling, be sure to follow the exact instructions for that particular
  recipe.

Nutrition Info