All-Butter Crust
 
 
From "Pie School: Lessons in Fruit, Flour and Butter" by Kate Lebo. Reprinted with permission.
Author:
Ingredients
  • 2 ½ cups flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup (2 sticks) well-chilled unsalted butter
Instructions
  1. Fill a spouted liquid measuring cup with about 1½ cups of water, plop in some ice cubes, and place it in the freezer while you prepare the next steps of the recipe. The idea is to have more water than you need for the recipe (which will probably use ½ cup or less) at a very cold temperature, not to actually freeze the water or use all 1½ cups in the dough.
  2. In a large bowl, mix the flour, sugar, and salt. Cut ½- to 1-tablespoon pieces of butter and drop them into the flour. Toss the fat with the flour to evenly distribute it.
  3. Position your hands palms up, fingers loosely curled. Scoop up flour and fat and rub it between your thumb and fingers, letting it fall back into the bowl after rubbing. Do this, reaching into the bottom and around the sides to incorporate all the flour into the fat, until the mixture is slightly yellow, slightly damp. It should be chunky””mostly pea-size with some almond- and cherry-size pieces. The smaller bits should resemble coarse cornmeal.
  4. Take the water out of the freezer. Pour it in a steady thin stream around the bowl for about 5 seconds. Toss to distribute the moisture. You’ll probably need to pour a little more water on and toss again. As you toss and the dough gets close to perfection, it will become a bit shaggy and slightly tacky to the touch. Press a small bit of the mixture together and toss it gently in the air. If it breaks apart when you catch it, add more water, toss to distribute the moisture, and test again. If the dough ball keeps its shape, it’s done. (When all is said and done, you’ll have added about â…“ to ½ cup water.)
  5. With firm, brief pressure, gather the dough in 2 roughly equal balls (if one is larger, use that for the bottom crust). Quickly form the dough into thick disks using your palms and thumbs. Wrap the disks individually in plastic wrap. Refrigerate for an hour to 3 days before rolling.
  6. Click here to read my (as in Jane's) instructions and photos for rolling out the pie crust.
Recipe by This Week for Dinner at https://thisweekfordinner.com/pumpkin-pie/