Yield: Yields one 9-inch piecrust.
A butter crust can be just as flaky as one made with lard if you make it by hand, rubbing cold chunks of butter into the flour. This creates flakes of butter, rather than lumps, that remain in the dough when you roll it. As the crust bakes, the butter melts, creating steam pockets that leave behind a flaky texture. For filling ideas, check out our Jamaican-Spiced Pumpkin Pie, Coffee-Toffee Pecan Pie, Cranberry-Apple Streusel Pie, and Fresh Pear Pie with Dried Cherries.
Make Ahead Tips
This pie dough can be made ahead and refrigerated overnight or frozen (before or after rolling) for up to 3 months. Simply transfer the dough to the refrigerator the night before you plan to make pie, and it’ll be ready to go.
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Pie crusts have always been hit or miss for me. This one turned out perfectly. I took one reviewer's suggestion and grated the butter, which I'd partially frozen, before smearing it into the flour. Genius. My go-to pie crust recipe and technique from here on.
I made the pie crust but made one change. I froze the butter (I keep frozen on hand) and grated it. This makes the butter thin and perfect, just mix into flour and add water. It works beautifully and you don't have to worry about over working the dough which makes one flaky crust!! Delicious flavor. My go to pie crust that with a few tweaks of ingredients you can have the perfect tart crust too.
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