All-Butter Pie Crust Without Food Processor
By Emma Collins
This all-butter pie crust recipe creates a flaky, tasty, and versatile dough suitable for sweet and savory pies. The combination of cold butter and simple ingredients yields a crust that is both flavorful and has a wonderful texture. It’s perfect for holiday pies and provides an excellent base for both lattice and solid tops. Prepare it without a food processor for maximum control over the butter chunks, ensuring an extra flaky crust.
Ingredients
- •300 g all-purpose flour
- •60 g granulated sugar
- •1 tsp salt
- •220 g unsalted butter (cold, cut into cubes)
- •110 g water (very cold, ideally ice water)
Instructions
- 1
Place the all-purpose flour, sugar and salt in a large bowl and mix them together.
- 2
Add the cold butter cut into cubes and mix them in with the flour mixture.
- 3
Pinch the flour along with the dry ingredients to break it up, stopping when you see about half tiny pieces and half medium pieces of butter.
- 4
Add the water and knead slightly with your hands to incorporate the dough, only until it comes together completely.
- 5
Refrigerate the ball of dough covered in plastic wrap for 30 minutes or up to 2 days.
- 6
When ready to use, roll out the dough on a lightly floured surface to about 3mm thick.
