All-Butter Pie Crust (With Variations)

Some people shy away from making pie crusts. Here is a recipe to banish all fear, a simple concoction of butter and all-purpose flour, easy to make and dependable as can be.

Ingredients

• 1 ¼ cups all-purpose flour
• ¼ teaspoon salt
• 10 tablespoons unsalted butter, preferably a high-fat, European-style butter like Plugra, chilled and cut into 1/2-inch pieces
• 2 to 5 tablespoons ice water

• Nutritional Information

  • Nutritional analysis per serving (1 serving)

    1586 calories; 116 grams fat; 73 grams saturated fat; 4 grams trans fat; 29 grams monounsaturated fat; 4 grams polyunsaturated fat; 119 grams carbohydrates; 4 grams dietary fiber; 0 grams sugars; 17 grams protein; 305 milligrams cholesterol; 602 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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One 9-inch single pie crust

Preparation

1. In a food processor, briefly pulse together the flour and salt. Add butter and pulse until mixture forms chickpea-size pieces (3 to 5 one-second pulses). Add ice water 1 tablespoon at a time, and pulse until mixture is just moist enough to hold together.
2. Form dough into a ball, wrap with plastic and flatten into a disk. Refrigerate at least 1 hour before rolling out and baking.

• Recipe can be doubled for a double crust; divide dough into two balls and form two disks before chilling.

15 minutes