Description
This flaky, all-butter pie crust uses Alton Brown’s signature technique of freezing the butter and using a food processor for a tender, foolproof result. It’s the perfect base for apple pie, with a crisp, golden exterior and a melt-in-your-mouth texture.
Ingredients
- 6 tablespoons unsalted butter, cut into 1/2-inch cubes and frozen
- 2 tablespoons leaf lard or vegetable shortening, frozen (optional, for flakiness)
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1 tablespoon granulated sugar
- 4 tablespoons ice water, plus more as needed
- 1 teaspoon apple cider vinegar
Instructions
- Cut the butter into 1/2-inch cubes and place in a single layer on a plate. Freeze for at least 15 minutes, until rock solid. If using lard or shortening, freeze it as well.
- In the bowl of a food processor, combine the flour, salt, and sugar. Pulse a few times to mix.
- Add the frozen butter and lard (if using) to the food processor. Pulse 8 to 10 times, until the mixture resembles coarse meal with some pea-sized butter chunks remaining. Do not over-process; visible butter pieces create flakiness.
- In a small bowl, combine the ice water and apple cider vinegar. Sprinkle half the mixture over the flour mixture and pulse 2 to 3 times. Add the remaining liquid and pulse until the dough just begins to come together. It should hold when squeezed but not form a solid ball.
- Turn the dough out onto a clean work surface and shape into a disk about 1 inch thick. Wrap tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days. This rest hydrates the flour and relaxes the gluten.
- When ready to use, let the dough sit at room temperature for 5 to 10 minutes if it’s too firm to roll. Lightly flour a work surface and a rolling pin.
- Roll the dough from the center outward, rotating occasionally, into a 12-inch circle about 1/8 inch thick. If the dough cracks, press it back together. For a double crust, divide the dough in half before chilling and roll each half separately.
- To transfer to a pie plate, gently fold the dough in half and then into quarters, place it in the plate, and unfold. Press gently into the corners without stretching. Trim excess dough to a 1-inch overhang.
- For a single crust, crimp the edges or flute as desired. If pre-baking (blind baking), prick the bottom with a fork, line with parchment, and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes, then remove weights and bake 5 to 10 minutes more, until golden.
- For a double-crust pie, add filling, top with second rolled crust, seal and crimp edges, and cut vents. Bake according to your pie recipe, typically at 375°F (190°C) for 45 to 55 minutes, until the crust is golden brown and the filling bubbles.
Notes
Storage: Wrap unused dough tightly in plastic wrap and refrigerate for up to 2 days or freeze for up to 3 months. Thaw frozen dough overnight in the refrigerator before using. For best results, use a metal pie plate for even browning. If the crust browns too quickly during baking, cover the edges with aluminum foil. Reheating: Baked pie can be reheated in a 300°F (150°C) oven for 10 to 15 minutes until warmed through.
Nutrition
- Calories: 310
- Sugar: 3g
- Sodium: 150mg
- Unsaturated Fat: 11g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: apple pie crust, Alton Brown pie crust, flaky pie crust, butter pie crust, homemade pie dough, double crust pie, all-butter crust, pie crust recipe, apple pie, baking, dessert, from scratch