Few things evoke the warmth and comfort of home quite like the aroma of a freshly baked pie. And at the heart of any delicious pie is a perfectly flaky, buttery crust. There’s something magical about the way a good crust can enhance the flavors of any filling, whether it’s sweet or savory. Today, I’m excited to share with you a tried-and-true recipe for an “All Butter Flaky Pie Crust,” perfect for creating double-crusted pies that will have your family and friends begging for more.
**All Butter Flaky Pie Crust Recipe Double Crust Recipe**
**Ingredients:**
– 2 1/2 cups all-purpose flour
– 1 teaspoon salt
– 1 tablespoon sugar
– 1 cup unsalted butter, chilled and cut into small cubes
– 6-8 tablespoons ice water
**Instructions:**
1. In a large mixing bowl, combine the all-purpose flour, salt, and sugar. Whisk together until well blended.
2. Add the chilled butter cubes to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces.
3. Slowly drizzle in the ice water, one tablespoon at a time, while gently mixing the dough with a fork. Stop adding water once the dough starts to come together. You may not need to use all the water.
4. Turn the dough out onto a clean surface and gently knead it a few times until it forms a cohesive ball. Be careful not to overwork the dough, as this can make it tough.
5. Divide the dough into two equal portions and shape each portion into a disk. Wrap the disks in plastic wrap and refrigerate for at least 1 hour, or up to 2 days. Chilling the dough allows the gluten to relax and the butter to firm up, making it easier to roll out.
6. When you’re ready to assemble your pie, remove the dough from the refrigerator and let it sit at room temperature for about 10-15 minutes to soften slightly.
7. Preheat your oven to the temperature specified in your pie recipe.
8. On a lightly floured surface, roll out one disk of dough into a circle that is slightly larger than your pie dish. Carefully transfer the rolled-out dough to the pie dish and gently press it into place, being careful not to stretch the dough.
9. Fill the pie with your desired filling.
10. Roll out the second disk of dough to the same size as the first one and carefully place it over the filling. Trim any excess dough hanging over the edges, leaving a 1-inch overhang.
11. Fold and crimp the edges of the crust to seal the pie. You can use your fingers or a fork to create a decorative edge.
12. Cut a few slits in the top crust to allow steam to escape during baking.
13. Optional: Brush the top crust with an egg wash (1 beaten egg mixed with a bit of water) for a golden finish.
14. Bake the pie according to your recipe’s instructions until the crust is golden brown and the filling is bubbling.
Enjoy the fruits of your labor with a slice of homemade pie that’s sure to impress! The tender, flaky layers of this “All Butter Flaky Pie Crust” will complement any filling beautifully, making every bite a delightful experience. So, gather your ingredients, roll up your sleeves, and let the baking begin. Happy baking!
