This is an all butter crust that I like to use when I make homemade. I am sometimes challenged once I get to the rolling part, not always, it’s hit and miss, but always an adventure for me! Anyway, this recipe makes a 9 or 10 inch double crust pie, and was hand written sometime back; there are many recipe sources online, in books, magazines etc., but this is the one I prefer. Also, this recipe is written for using a food processor, so make adjustments if you don’t have one, and if you can do it all by hand then you are an expert in my book! Finally, for me, it is great to have this recipe to go to when making homemade crust; after all this site was started to act as my go to recipe database.
Makes 2 disks that can be rolled into a 9 or 10 inch double crust pie
- 1 cup unsalted butter, cubed and chilled
- 2-1/4 cups all-purpose flour
- 1 teaspoon salt
- 8-10 tablespoons ice water
- Add water, 1 tablespoon at a time, pulsing a couple times after each tablespoon.
- Keep adding water until the dough just starts to gather into larger clumps.
- Split the dough in half and place into 2 re-sealable plastic bags, pat each into a disk.
- Let sit in the refrigerator for 30 minutes…at least.
- Remove 1 of the disks to a flour work surface.
- Roll out to a 10 inch round. Fit the dough into a 9-inch pie pan.
- Follow your pie filling instruction.
- Roll out and cover with the 2nd disk of dough, seal and crimp.
- Brush top crust with milk or cream and make slits throughout to let the steam escape.