Flaky All-Butter Pie Dough

Super flaky pie dough. Can be kept refrigerated for up to 3 days or frozen up to 2 months.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare ice water and refrigerate.

Step 2

Cut half of butter into ⅛ inch thick slices and refrigerate.

Step 3

Cut the remaining butter into cubes and refrigerate.

Step 4

In a good processor, pulse together flour, sugar, and salt.

Step 5

Add the cubed butter into the dry ingredients and pulse until the pieces of butter are pea-sized.

Step 6

Add the remaining thinly-sliced butter and gently pulse. The mixture should be coarse with a blend of large and small bits of butter.

Step 7

Pour the mixture into a large bowl and drizzle in 5 tbs of the ice water, mixing with a fork to incorporate.

Step 8

Knead with your hands until dough becomes shaggy, adding small amounts of ice water as needed.

Step 9

Turn the dough out onto a lightly floured surface and form it into a circle and wrap in plastic wrap. Using a rolling pin, flatten into a disk.

Step 10

Roll the dough out into a circle larger than the pie plate, lightly flouring or chilling as necessary. Place dough into a 9 inch pie plate, pressing it into the bottoms and up the sides. Tuck the overhang underneath the itself to create a double layer of crust rim around the plate. Press around the rim to seal and then crimp all the way around the crust with a fork or your fingers. Refrigerate until you are ready to par-bake or up to 3 days.

Step 11

Preheat oven to 425°F.

Step 12

Line a baking sheet with foil and set aside.

Step 13

Freeze the pie plate for 10 minutes.

Step 14

Prick the bottom of the pastry to avoid puffing.

Step 15

Line the pie plate with foil entirely and pour 4 cups of uncooked rice into the foil.

Step 16

Bake in the center of the oven for 25-30 minutes, or until the edge of the crust is set and starting to turn golden.

Step 17

Remove from the oven and carefully lift the foil and rice out of the crust.

Step 18

Reduce the oven temperature to 350°F.

Step 19

Return the crust to the oven and bake until it is golden brown all over, 25-30 minutes.

Step 20

Set crust aside to cool. Once cooled it can sit covered at room temperature for up to 1 day.