All-Butter Pie Crust

By Jahel

Ingredients

• 3-3/4 c flour
• 3 (1-1/2 c) sticks unsalted butter, cold and cut into 1/2" pieces
• 3/4-1 c cold water
• 1-1/2 t kosher salt

Details

Servings 3
Preparation time 20mins
Cooking time 80mins

Preparation

Step 1

In a large bowl, whisk together flour and kosher salt. Using a pastry blender or your fingers, work butter into flour mixture until butter is bean size. Stir in 3/4 c of water, a few tablespoons at a time. Squeeze a small handful of dough. If it is still crumbly, stir in remaining water 1 tablespoon at a time.
Turn dough out in a mound on a work surface. Starting with a quarter of the mixture, smear that section of the dough with the palm of your hand, pushing away from the mound. Repeat with remaining dough sections. Gather the dough into a ball, divide into thirds, wrap in plastic wrap, and press each into a round disk. Chill 30-60 minutes.
Using a floured rolling pin on a generously floured surface, roll one portion of the dough into a 12" circle. Transfer to 9" pie pan and trim to 1/2" inch beyond the pie pan. Fold extra dough under, even with the pie pan edge; press it together. Flute as desired. Pick the bottom and sides of dough several times with a fork.
Preheat oven to 375. Line dough with a double thickness of foil; fill with pie weights or dried beans. Bake about 20 minutes or until sides are golden and firm. Remove weights and foil; bake for 15-20 minutes more until the bottom is golden. Cool completely on wire rack.