Flaky All-Butter Pie Crust (Double Crust)

Steps

Kid helper. A child can do steps 2, 4, 5, 7, 8, 9, 10 and 11: no knife, no heat. Steps marked “Grown-up” use a knife. Cooking with kids

1. Cut the butter into cubes (how to dice)

   Dice Cut food into even little cubes so it cooks evenly and looks neat. 1. Square off the food by trimming a thin slice from each rounded side.2. Cut it into slabs as thick as the cubes you want.3. Stack two slabs and cut them into sticks of the same width.4. Line up the sticks and cut across them into cubes. Done when: The cubes are about the same size: ¼ inch is a small dice, ½ inch medium, ¾ inch large. Safety: Keep the fingertips of your guiding hand curled under, knuckles toward the blade, and set the board on a damp towel so it can't slide.How to dice an onion and other vegetables: mistakes to avoid

   , spread them on a plate and freeze them so they stay firm while you work.
   ⏱ Freeze butter: 10 minGrown-up: knife
2. In a large bowl,

   whisk (how to whisk)

   Whisk Beat ingredients with a whisk to mix them smoothly or to add air. 1. Use a bowl big enough to whisk without splashing; set it on a damp towel to stop it spinning.2. Hold the whisk loosely and move it in quick circles or side to side, touching the bottom.3. For lumpy mixtures, add liquid a little at a time and whisk after each.4. For sauces on the stove, keep the whisk moving across the whole bottom of the pan. Done when: The mixture is even with no lumps or streaks of egg. How to whisk: mistakes to avoid

   the flour, sugar and salt.
   Kid step
3. Add the butter and toss to coat.

   Cut it in (how to cut in butter)

   Cut in butter Break cold butter into the flour in small pieces, for flaky biscuits, scones and pie crust. 1. Cut very cold butter into ½ inch cubes and toss them in the flour.2. Press down through the butter with a pastry blender, two knives or a fork.3. Keep cutting and tossing so the bits stay coated.4. Stop while you still see butter. Done when: The mix looks like coarse crumbs with some pea-size pieces of butter left; those make the flakes. How to cut butter into flour: mistakes to avoid

   with a pastry blender until the pieces range from peas to almonds. Visible butter chunks make flaky layers.
   Grown-up: knife
4. Drizzle 6 tablespoons of ice water over the mixture, tossing with a fork as you go.
   Kid step
5. Squeeze a handful of dough. If it holds together, it is ready. If it falls apart, add more ice water 1 tablespoon at a time.
   Kid step
6. Tip the dough onto the counter and gather it together with a bench scraper. Cut it in half.
   Grown-up: knife
7. Press each half into a smooth disk about 1 inch thick and wrap it tightly in plastic.
   Kid step
8. Refrigerate the disks before rolling.
   ⏱ Chill dough: 1 hrKid step
9. To roll: let a disk sit out briefly so it does not crack. Flour the counter and the top of the dough.
   ⏱ Soften slightly: 5 minKid step
10. Roll from the center outward, giving the dough a quarter turn every few rolls, into a 12-inch circle about 1/8 inch thick. Dust with flour if it sticks.
    Kid step
11. Loosely roll the dough around the rolling pin and unroll it over a 9-inch pie dish. Ease it into the corners without stretching.
    Kid step
12. Trim the edge to a 1/2-inch overhang with scissors or a knife. Fill and top as your pie recipe directs, or fold the overhang under and

    crimp (how to crimp)

    Crimp Press the edge of a pie crust or pastry into a pattern that seals it and looks finished. 1. Trim the dough to about a 1 inch overhang and fold it under so it sits on the rim.2. For a fork crimp, press the tines into the edge all the way around.3. For a fluted edge, push the dough between the thumb and finger of one hand with a finger of the other.4. Chill the crust for 20 minutes so the edge holds its shape in the oven. Done when: The edge is sealed all the way around and stands up a little above the rim. How to crimp a pie crust: mistakes to avoid

    for a single crust.
    Grown-up: knife

Tap an underlined word for how to do it, or see all techniques.

Tips

• Keep everything cold. If the butter gets soft and greasy, chill the bowl for 15 minutes before adding water.
• To blind bake a single crust: chill the crimped crust 30 minutes, line it with parchment, fill it with dried beans, and bake at 400°F for 20 minutes. Lift out the beans and bake 10 to 15 minutes more until golden.
• A little dough that cracks at the edges while rolling can be pinched back together.

Storage

Wrapped disks keep in the fridge up to 2 days.

Make ahead

Freeze the wrapped disks in a bag up to 3 months. Thaw overnight in the fridge before rolling.

How long leftovers keep, and freezing and reheating: leftovers and storage.