All Butter Pie Crust — Brown Family Recipes

Ingredients

Mix the flour, sugar, and salt together in a large bowl. Add the cubed butter on top.
Using a pastry cutter, food processor, or two forks, cut the butter into the dry ingredients until all flour is coated. You’re looking for pea-sized bits of flour-coated butter. A few larger bits is OK.
Measure ½ cup (120ml) of water in a cup. Add ice. Stir it around. From that, measure ½ cup (120ml) of water since the ice has melted a bit. Drizzle the cold water in, 2 tablespoons at a time, stirring after each addition. Stop adding water when the dough comes together easily and begins to form large clumps. The dough will feel moist and a little sticky, but not overly wet. Do not add more water than you need to.
Place pie dough on a lightly floured work surface. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Using your hands, flatten each half into a 1-inch thick disc.
Wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours and up to 5 days before using.
When rolling out the chilled pie dough discs, use gentle force with your rolling pin. Start from the center and work your way out in all directions, turning the dough between rolls. Smooth out any cracks at the edges. Keep your work surface, rolling pin, and hands lightly floured.
Proceed with the pie per your recipe’s instructions.

Make Ahead: Prepare through step 4 and freeze the discs for up to 3 months. Thaw overnight in the refrigerator.
All butter vs. shortening: This all-butter crust is lighter with more defined flakes. The butter’s water content converts to steam as it bakes, creating delicate layers. A shortening-and-butter crust holds its shape better for intricate decorative edges.
Try this: Replace 1 tablespoon of ice water with cold apple cider vinegar for an even flakier, more tender dough.