Easy All Butter Double Crust (in a food processor)

This is my favorite crust to use. This crust actu­ally turns out pretty flaky for an all but­ter crust, and it tastes amaz­ing! It’s so fast that if you blink twice, you might miss it. Some argue  that using a food proces­sor takes away from the tex­ture, but I think if there is a dif­fer­ence, it’s pretty neg­li­gi­ble, espe­cially if you are new to pie crust mak­ing. There is more impor­tance in how cold you keep the ingre­di­ents. Just CHILL the but­ter and water, and make sure you don’t OVER PROCESS and you’ll be awesome!

 

There are a few fac­tors that will influ­ence your crust and how well it rolls out, and how well it bakes up. The first is your flour. Depend­ing on the type and even brand you use, it will have an effect on how much water you will add. Dif­fer­ent flour absorbs water dif­fer­ently. This recipe uses only all-purpose flour, and depend­ing on where you live and what is avail­able to you, you will have to adjust your water. I live in a desert and usu­ally need the full 12 table­spoons, but even I have to adjust each time. It comes down to prac­tice and get­ting a feel for when the mix is just right.

I REALLY sug­gest using a scale to mea­sure out your flour. It’s just so much more con­sis­tent. And if you have any inter­est in bak­ing at all, you really should have a nice dig­i­tal scale in your kitchen. They are inex­pen­sive as far as equip­ment goes, and I find mine invalu­able. There is so much vari­ance in the ways peo­ple mea­sure, and in a recipe where the liquid/dry ratio is so impor­tant, the vari­ance can mean the dif­fer­ence between suc­cess and not so happy results. Pie crust really should be easy. Don’t make it harder on your­self! Prac­tice a few times and it’ll become sec­ond nature and you will start to get a sense for how every­thing is sup­posed to look and feel.

Easy All But­ter Dou­ble Crust

11.5 oz. all-purpose flour (or, if you absolutely must mea­sure with­out a scale, 2 cups, 2 1/2 Table­spoons flour)

8 oz. (1 cup) unsalted butter–cut into 1/2 inch cubes and set in freezer for 30 minutes

1 Table­spoon sugar

1/2 tea­spoon kosher salt (halve if using table salt)

8–10 Table­spoons ice cold water

 

Cube your but­ter into 1/2 inch cubes and spread out onto a plate or bak­ing sheet and place in the freezer for at least 30 minutes.

Place your water in a bowl with plenty of ice and let sit for 20 min­utes to chill well. Put it in the fridge if you like.

Put the flour, salt, and sugar in the bowl of your food proces­sor and pulse for a sec­ond or two just to mix together well.

Easy All Butter Double Crust

Sprin­kle the chilled but­ter over the pulsed dry ingredients.

 

Easy All Butter Double Crust

Pulse (cut) the but­ter into the dry ingre­di­ents until it resem­bles very coarse meal. You should still see tiny 1/8th to 1/4 inch pieces of but­ter in the flour.

Easy All Butter Double Crust

With the machine puls­ing, start to add the ice water. Stop after 7 table­spoons. You will need to eval­u­ate the water con­tent at this point. The mix will just be start­ing to cling together slightly and to the sides of the bowl, but will still appear quite crumbly.

Easy All Butter Double Crust

Take a small amount (about 3 table­spoons) into the palm of your hand. Gen­tly squeeze just until it comes together in your fist. Open your hand and the mix should hold together but still appear SLIGHTLY crumbly. If it doesn’t hold together like the pic­ture above, put it back in and pulse in another table­spoon of water. Don’t over process at this point. Just barely incor­po­rate the water in and test it again. If I were to err to one side or the other, I would prob­a­bly say just BARELY to the wet side, because try­ing to work with a too dry, crumbly crust is MEGA ANNOYING! But don’t think this means you can just keep adding water to be safe. Just prac­tice until you get a feel for what works.

Easy All Butter Double Crust

After you have achieved crust mix­ture PERFECTION, pour it out onto a clean work sur­face. Work­ing quickly to avoid warm­ing up the dough with your hands, bring it together into a ball. I like to divide my dough NOT QUITE EVENLY. I like the bot­tom crust to have just a tad more to work with because it needs to drape the sides of the pie pan. So this crust gives some­where right around 24 ounces of dough. Divide into two pieces about 13.5 ounces and 10.5 ounces. See why hav­ing a dig­i­tal scale is awesome?

Wrap each por­tion in plas­tic wrap, form­ing into a flat disc about 1 inch thick. The more even you get the dough at this point, the eas­ier it will be to roll out later, but remem­ber, the more you han­dle it with your hands, the less flaky it will turn out in the end.

If pos­si­ble, I like to only chill for 20–30 min­utes before rolling out to make rolling out eas­ier. You can chill the crust in the pie pan after rolling if you like and have the time.

Roll­out on a lightly floured sur­face to a 13–14 inch cir­cle if using a 9.5 inch pie pan. the crust will be between 1/16–1/8 inch thick. Check dur­ing rolling to make sure it’s not stick­ing to your sur­face. Work care­fully to move and cen­ter the bot­tom crust into the pie pan.

At this point you can cover with wrap and chill for a bit and then either fill and top with the other crust, or blind bake for unbaked pies. Instruc­tions for this can be found in this post.

Easy All Butter Double Crust

 

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