All Butter Pie Crust

By Jahel

Ingredients

• 1 1/4 c flour
• 1/4 t sea salt
• 1/2 c cold unsalted butter cut into 1/2 inch cubes
• 1/4 c ice water plus more if needed

Preparation

Step 1

In a medium bowl whisk together flour and salt. Using your hands, toss butter thru flour until each piece is week coated. Cut butter into flour by pressing butter between fingers and thumbs, flattening the cubes into big shards. For a flaky crust, mix until butter pieces are about the width of walnut halves. For a sturdier crust, mix until butter pieces are are about the size of peas.

Step 2

Make a well in the center of the flour mixture. Start by adding 1/4 c ice water and tossing the flour mixture gently (rather than stirring) to moisten and incorporate the water without overworking the flour. Continue adding water, 1-2 T at a time and tossing until dough comes together (it should hold together easily without feeling wet or sticky).

Step 3

Form dough into a disk and wrap tightly with plastic wrap. Refrigerate at least 30 minutes or up to overnight.

Step 4

Once well chilled, roll out dough on a lightly floured surface until it’s about 1/8 inch thick. Press firmly and evenly, rotating the dough as you work to prevent sticking without adding much flour (should be 1 inch wider than pie pan on all sides).

Step 5

To transfer dough, starting at one end, wrap it around a rolling pin. Lift pin to edge of pie plate and unfurl dough. Press dough into the base of pie plate and grime excess to 1/2 inch around outside of edge of pie.