Theresa’s All Butter Pie Crust Recipe

1 In large bowl, whisk together flour, sugar and salt

2 Grate butter into flour mixture, stopping half way through to clear out the
grater and mix butter into flour mixture with fingers. You want to avoid
building a big butter block inside the grater. Make sure grated butter is evenly
dispersed throughout flour.

3 Slowly incorporate water into mixture, starting by adding 3 TBSP, then adding 1
T at a time after that. Dough should be just starting to come together, and look
like a big, shaggy mass. Lightly bring it together with your hands, being
careful not to melt the butter with you fingers. Ready a piece of plastic wrap
on a clean counter surface, and with a small amount of ceremony, dump the shaggy
mass of dough onto the plastic wrap. Using the plastic wrap to help, bring the
dough together a bit more, and mold into a flat disc. Chill dough in fridge for
about an hour before using (the dough will need to temper on counter for about
1/2 hour before using.)

4 Put flour mixture into bowl of stand mixer, fitted with paddle attachment. Chop
your cold butter in 1/2" cubes. Add butter to stand mixer, and paddle on medium
speed until butter is roughly pea-sized. There can still be a few biggish chunks
of butter – be careful not to overmix your butter in to the flour, otherwise the
crust will turn out more shortbread like.

5 Slowly incorporate water into the dough, starting with 3 TBSP, then adding 1
TBSP at a time after that. Use short bursts of power on your mixer to sort of
pulse the dough, looking out for over-mixing. Dough should be just starting to
come together, and look like a big, shaggy mass. Ready a piece of plastic wrap
on a clean counter surface, and with a small amount of ceremony, dump the shaggy
mass of dough onto the plastic wrap. Using the plastic wrap to help, bring the
dough together a bit more, and mold into a flat disc. Chill dough in fridge for
about an hour before using (the dough will need to temper on counter for about
1/2 hour before using.)

6 Preheat oven to 375. Roll dough out 1/8", line pie shell, and crimp as desired.
Place in fridge or freezer until thoroughly chilled.

7 Pull crust out of fridge, and line with piece of parchment that's larger than
the shell by at least 6 inches. Fill parchment liner with baking beans, rice or
sugar (you can save the roasted sugar and use it recipes! Thanks to Stella Parks
for that awesome trick.) Parchment should be completely weighed down. Bake lined
and filled shell in oven for about 30 minutes, or until sides are golden brown
and baked.

8 Pull shell out of oven, and remove parchment. Allow beans/rice/sugar/whatever to
cool entirely before repackaging. Put shell back in oven to finish baking, about
10 more minutes. Bottom of crust should be light golden brown and fully baked.

Theresa’s All Butter Pie Crust Recipe

Keywords:

🧂 Ingredients

Instructions

Theresa’s All Butter Pie Crust Recipe

Keywords:

🧂 Ingredients

Instructions

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