Classic All Butter Crust
Makes 2 crusts
I have friends and family members who always tell me that pie crusts are too hard and they would rather just buy them . Store bought crusts are great for what they are, but what they are is a convenience product. Most popular brands use vegetable shortening and no butter at all. I believe that confidence is all that is keeping people from making their own, delicious crusts at home, from scratch.
This is a versatile all around crust for fruit pies, pot pies, pocket pies, etc. The best thing about this recipe is that is uses a 3-2-1 ratio of Flour : Fat : Liquid. This means it can be made in any amount, big or small. It also hydrates the crust more than the popular techniques, but only a bit more. This makes it easier to work with and less defeating.
The fat in this case is butter, but you could also use lard, vegetable shortening, coco butter, etc. As far as I am concerned, unless there is a dietary issue, always use butter. It provides the most consistent product.
Our liquid is water in this case, but you could use milk, vodka, or a mix of egg and one of those liquids, etc. Whatever you use, the amount of the liquid should remain the same, to keep the ratio intact.
For most consistent results, ALWAYS WEIGH THE INGREDIENTS. ALWAYS. EVEN THE LIQUIDS.
Mis en place:
1 cup, 226g butter, cubed and chilled
1 1/2 cups, 168g AP flour, chilled
1 tsp salt
1 tbsp sugar
1/2 cup, 113g chilled liquid (water, milk, etc.)
Procedure for making by hand:
Preparing the butter, cubing and cutting it into the flour
For best results, chill all of the ingredients in the mixing bowl in the freezer for 10-15 minutes before making the crust.
Working quickly, toss the butter in the flour, sugar and salt mixture and make sure that each piece is well coated. Using your thumb and pointer finger, pick up a piece of butter and squish it into a flat chip between your finger and your thumb, then drop it back into the flour. Repeat until all the butter is processed this way and toss all the flattened butter chips in the flour again.
NOTE:
Warmth is working against you when you are making a crust dough. The fat, in this case butter, has to remain solid, but pliable. If it melts, it will hydrate the flour and create a wetter, gummier crust. Pressing the cubed butter into chips and coating them with flour will allow the butter to exist between layers of flour. When the crust is baked, the water in the butter separates from the fat and turns to steam, but not before the proteins on the suface of the crust start to set in the oven’s heat. This means the steam has no way to easily escape, so it pushes the flour layers above and below it apart, and the heat of the steam helps to set the layer from the inside. On the plate and palate, this translates into a “flaky layer”. The fat in the butter keeps the crust from becoming too brittle or “crusty”. The most successful crust is a balance of both of these flaky and tender qualities.
Make a well in the center of the flour and butter mixture and, starting with the 1/2 cup of ice water, pour the water into the well and use a fork to rake the flour into the water and bring them slowly together. When the water is well incorporated, drop the fork and bring together with your hand, Again worm hands will make this harder. If it’s dry and crumbly, drizzle in more water, 1 tsp at a time, incorporate it well with fork/hand and retest the dough again. Repeat until the dough is properly hydrated.
Using a fork to work the water into the dough is easier than a spoon or spatula would be on the flat butter pieces you just made. By the time you have added in the proper amount of water, the butter will be the perfect size and shape for creating a nice flakiness in the final crust.
Turn the dough and all loose flour out onto a lightly floured surface. Knead briefly to bring the dough completely together, then form into a square, rectangle or disc, depending on your final desired shape. Wrap in plastic wrap and refrigerate for at least 30 minutes and up to overnight. Freezes beautifully. ;-)
Procedure for using a food processor:
For best results, chill all of the ingredients, food processor blade and bowl in the freezer for 10-15 minutes before making the crust.
Add all ingredients except the water to the processor and pulse until the cubed butter is chopped into medium large pieces, about 4-5 times, and is blended well with the flour, sugar and salt.
Drizzle in the 1/2 cup of ice water, pulse it into the flour and butter, 3-5 pulses. When it is well incorporated, take a small amount and squeeze it together in your palm. If it holds together pretty well, (and looks like pie dough) you are finished. If it is still dry and crumbly, pulse in more water, 1 tsp at a time, and retest the dough again. Repeat until the dough is properly hydrated.
Pulsing the water into the dough continues to cut in the butter as well, so you want to start adding the water when you still have fairly large chunks of butter. By the time you have pulsed in the proper amount of water, the butter will be the perfect size and shape for a creating a nice flakiness.
Turn the dough and any remaining loose flour out onto a lightly floured surface. Knead briefly to bring the dough completely together, then form into a square, rectangle or disc, depending on your final desired shape and smooth out crinkled edges. Wrap in plastic wrap and refrigerate for at least 30 minutes and up to overnight. Freezes beautifully. ;-)
When needed, remove the dough from the refrigerator or freezer and allow to warm slightly on the counter before beginning to use it. If frozen, allow to thaw well before using, preferably in the refrigerator overnight. This dough is very well hyrdated by design, so you may add flour when you are rolling it to use.