Flaky All-Butter Pie Crust (Double Crust)
- 2 ½ cups all-purpose flour, spooned and leveled (315 g), plus more for rolling
- 1 tbsp granulated sugar
- 1 tsp kosher salt
- 1 cup unsalted butter, very cold, cut in 1/2-inch cubes (227 g)
- ⅜–½ cups ice water
Flaky All-Butter Pie Crust (Double Crust)
- Cut the butter into cubes, spread them on a plate and freeze them so they stay firm while you work.
- In a large bowl, whisk the flour, sugar and salt.
- Add the butter and toss to coat. Cut it in with a pastry blender until the pieces range from peas to almonds. Visible butter chunks make flaky layers.
- Drizzle 6 tablespoons of ice water over the mixture, tossing with a fork as you go.
- 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.
- Tip the dough onto the counter and gather it together with a bench scraper. Cut it in half.
- Press each half into a smooth disk about 1 inch thick and wrap it tightly in plastic.
- Refrigerate the disks before rolling.
- To roll: let a disk sit out briefly so it does not crack. Flour the counter and the top of the dough.
Flaky All-Butter Pie Crust (Double Crust)
- 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.
- Loosely roll the dough around the rolling pin and unroll it over a 9-inch pie dish. Ease it into the corners without stretching.
- 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 for a single crust.