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Pie Crust - All Butter

Delicious, flaky pie crust
Print Recipe
Prep Time 4 hours 30 minutes
Servings: 1 9" Pie crust
Course: Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1 1/4 cup all purpose flour
  • 1/4 tsp salt
  • 1/2 cup butter, chilled and cubed (this is equal to 1 stick or 1/4 pound of butter). Do not use margarine
  • 1/4 cup ice water

Equipment

  • large bowl
  • pastery cutter
  • Measuring Cups and Spoons
  • Rolling Pin
  • baking sheet

Method
 

Mixing the crust (Must refrigerate dough for at least 4 hours):
  1. Place flour and salt into large bowl
  2. Add butter and cut into flour with pastery cutter or knives. (a fork works too, my Mom used a fork and her pie crust was delicious). Cut it until the mixture looks like small crumbs.
  3. Slowly add ice water until the mixture forms a ball.
  4. Form mixture into a ball and wrap it with plastic wrap and refrigerate for at least 4 hours.
Rolling and Filling For a Baked pie (pumpkin, apple, peach, meat, etc.):
  1. Preheat the oven as directed in your pie recipe.
  2. Throw about 1/8 to 1/4 cup of flour onto the surface where you will roll you dough
  3. Flour your rolling pin
  4. Roll out the chilled dough for a 9" pie until it is 1/4 inch thick and until it is 2 to 4 inches wider in diameter than your pie pan. (hint: sprinkle a little flour onto the dough if it sticks to the rilling pin and lift the edges of the dough from the surface as you roll to prevent sticking.)
  5. Move the crust onto the pie pan.
  6. Flute the edge of the crust so it looks pretty.
  7. Fill your crust and bake according to your pie recipe.
Rolling and Filling For a UN Baked pie (banana cream, coconut cream, french silk, etc.):
  1. Preheat the oven at 400 ℉
  2. Throw about 1/8 to 1/4 cup of flour onto the surface where you will roll you dough
  3. Flour your rolling pin
  4. Roll out the chilled dough for a 9" pie until it is 1/4 inch thick and until it is 2 to 4 inches wider in diameter than your pie pan. (hint: sprinkle a little flour onto the dough if it sticks to the rilling pin and lift the edges of the dough from the surface as you roll to prevent sticking.)
  5. Move the crust onto the pie pan.
  6. Flute the edge of the crust so it looks pretty.
  7. Generously poke the sides and bottom of the pie shell with a fork to vent it.
  8. Place the pie shell on a baking sheet and bake the shell for about 5 minutes at 400 ℉ until golden brown.
  9. Remove the shell from the oven and cool completely before filling.
  10. Fill pie shell as per your pie recipe and chill before serving if recommended.