All Butter Pie Crust
All Butter Pie Crust - simple ingredients and no need for a rolling pin to make this flaky, buttery homemade pie crust.
Calories 1598kcal
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter softened and cut into pieces
- 2 tablespoons heavy whipping cream
Instructions
- Add the all-purpose flour and salt to a large bowl. Mix well.
- Cube the butter into small pieces (about the size of your fingertip).
- Use your hands to combine the butter and flour into course crumbs. Work quickly and take care not to make a paste with the butter, nor allow the butter to melt.
- Add the heavy cream and use your hands to combine all of the ingredients. Be sure to scoop down to the bottom to fully incorporate. The crumbs will start to resemble dough (damp and hold together when pinched), but be careful not to overwork it.
- Once the dough is loosely held together, transfer it to a pie plate. Use your fingers to push the dough into the dish, spreading from the center.
- For a classic scalloped crimp edge: squeeze the extra dough around your index finger with the thumb and index finger of your other hand.
Notes
Be careful not to allow too much dough to stay in the bottom rim, where the dish begins to curve. You want an even thickness throughout- with a little extra at the very top to make your design. Be sure to also look for any thin spots on the bottom of the dish.