All-Butter Pie Crust

single-crust, 2x for double

Makes 1 crust · 169 kcal per serving

Ingredients

• 150 g All Purpose Flour
• 114 g Butter
• 42 g Water
• 3 g Salt

Method

1. 1. Cut the cold butter into the flour and salt until the pieces are pea- to walnut-sized.
2. 2. Drizzle in ice water, tossing, until the dough just holds together; stop adding water early.
3. 3. Pat into a disk, wrap, and chill at least 30 min before rolling.

Notes

Scaled for a single crust. For a double-crust or lattice pie, run it at 2× and divide the dough in two before chilling.