All-butter pie crust, blind baked
Preppy Kitchen · ♥ 14.2K likes · 511.9K views · 21 min video
Read about pie and pastry doughs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 180 g all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 1 cup unsalted butter
- 1 tsp cinnamon
Put the first 180 grams of flour, the sugar and the salt in a food processor and give it a few pulses; whisk instead if working by hand.
Dry ingredients and variations
Add half the cubed cold butter and process about 30 seconds until crumbly with small pieces of butter throughout.
Processing the first half
- 180 g all-purpose flour
Add the remaining 180 grams of flour and crumble in the remaining half cup of butter, then pulse twice, so some almond-sized pieces of butter survive for flakiness.
Replace half the butter with vegetable shortening for a more tender flaky crust, or use some cream cheese for a tangy taste and tender texture.
Shortening or cream cheese instead of all butter
Drizzle in four tablespoons of ice water and pulse, then add a tablespoon at a time, pulsing between each, until a squeezed fistful holds together; nine tablespoons were needed here.
- 9 tbsp ice water
Use half ice water and half vodka so the dough sticks together without hydrating the flour as much.
Working by hand, press the shaggy mixture with a flat palm two to four times to flatten the butter into layers without kneading it.
Pressing by hand to flatten the butter
Divide into two equalish pieces, shape each into a disc, wrap in plastic and refrigerate at least one hour, up to two days.
- flour
Flour the surface and the rolling pin and roll one disc into about a 14 inch circle, keeping the dough moving and reflouring as needed; pinch any cracks closed.
Rolling out the dough
Lift the dough into a nine inch metal pie pan and press it in from the edge rather than stretching it down, so it does not shrink.
Into the pie pan and folding the edge
Add the zest of a lemon, or fresh or dried thyme, with the flour for a savoury crust.
Savory and sweet additions
Dock the bottom all over with a fork, then freeze 30 minutes until rock hard.
Docking and freezing the shell
- dried beans
Line the frozen crust with a round of parchment paper and tripled heavy duty foil, then fill with pie weights or dried beans; tent the edge if it starts to burn.
Foil, parchment and pie weights
- 1 whole egg
- 1 tbsp water
Bake 20 minutes, then take it out; it is not done yet.
Remove the paper and weights and brush all over with an egg wash of one egg and a tablespoon of water, for colour, shine and a moisture barrier against a soggy filling.
Egg wash and par-baking
Re-dock the bottom and bake at 425F another 10 minutes until golden throughout and dried, tenting the edge if the centre is still light.