In my kitchen is a sign that reads, "Butter makes everything better!"
So move over Dough Boy, this simple crust with its flaky layers and buttery flavor will quickly become your go-to for savory and sweet pies alike.
Buttery Pie Crust
1 c. (2 sticks) salted butter, very cold and cut into small cubes
2 1/2 c. unbleached all-purpose flour
4-8 T. very cold water
Mixing by hand
Place half the flour in a bowl and mix cubes in, coating each. Cut butter into flour with
a pastry blender or fork until mixture is crumbly. Work in remaining flour. Sprinkle with
half of the cold water and gently fold dough into itself. Add more water as needed until
dough holds together. Do not overwork. Form into a ball and divide in two, forming each
into discs. Wrap well with waxed paper and place in ziploc bag. Refrigerate for 1 hour
before rolling out on floured surface.
To roll out dough
Let refrigerated dough stand for 5 minutes before rolling.
Lightly flour surface and rolling pin.
Roll to desired size, taking care to flour any areas that appear to be sticking.
Transfer to dish by carefully rolling dough over pin and unrolling over dish.
I prefer folding dough over into fourths, laying it upon dish and unfolding.
Fold excess under and crimp as desired.
Brush top of crust with egg wash made of a whisked yolk and a splash of cream.
Be creative as you cut a design into crust with a paring knife for venting.
Bake as directed on recipe or until golden brown.
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