All Butter Pie Crust Chilled Before Rolling

Set out all-purpose flour measured by fluffing the flour then spooning it in, kosher salt, and granulated sugar before you start All Butter Pie Crust Chilled Before Rolling. The batch is written for 12 Slices.

Count on 5 minutes of prep, about 5 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 2 cups all-purpose flour measured by fluffing the flour then spooning it in
• 1 teaspoon kosher salt
• 1 teaspoon granulated sugar
• 9 tablespoons unsalted butter cold, cut into 1/2 inch cubes
• 2 ½ oz cold water or as much or as little as needed

How the cooking goes

1. Beat together pastry flour, salt and sugar. Using your preferred method cut in the butter until you have pea sized pieces.
2. If you are using a bench scraper, pastry blender or two knives, you will chop the butter into the flour using an up and down motion, corralling the flour back into the center occasionally. If you are using the electric mixer or food processor, leave slightly larger pieces. When using a food processor to cut in butter using the pulse option and watch it like a hawk. Leave slightly larger pieces then you would for other methods.
3. Remove the ice cubes from your water. Slowly begin to add your ice water a tablespoon at a time. If making it by hand, pour into the center of the flour and gently toss the flour into the water with the bench scraper, knife or a fork until you have a crumbly mixture. At this point be very careful with the amount of water that you add because it only needs a few teaspoons more.
4. When your dough is shaggy, which means it looks like shards or strands of pastry, and there is still some loose flour, turn out your dough from the mixer or food processor and work the dough together by gathering it and pressing away from you with the heal of your hand. Do this JUST until it comes together. If it is crumbling, then dip your hand in a little ice water and pat it on the pastry dough. Seriously, that’s it. Remember the gluten!
5. Divide the dough in half and press each half into a disk. Wrap in plastic wrap and chill for 2 hours or overnight. If you chill your dough overnight, you will need to let it rest a bit before rolling or it will be too cold and it will crack.
6. Roll and do whatever your little heart desires with that gorgeous, buttery dough!

After it comes off the heat

Wait until the loaf is cool before slicing. Wrap it at room temperature, and freeze slices you will not eat in a couple of days.

If you want another plate from Pie crust, open Almond Flour Pie Crust Chilled Before Rolling and Baked Graham Cracker Crust after Supper.