All-Butter Crust

All-Butter Crust
Staff Writer
Gentl & Hyers

This classic crust can be used for a variety of pie recipes, including Four & Twenty Blackbirds' salted caramel apple pie.

1
Servings
5429
Calories Per Serving
Deliver Ingredients

Notes

Recipes from The Four and Twenty Blackbirds Pie Book by Emily Elsen and Melissa Elsen. Copyright © 2013 by Emily Elsen and Melissa Elsen. Used with permission by Grand Central Publishing. All rights reserved.

Ingredients

For a single-crust pie

  • 1 1/2 Cup unbleached all-purpose flour
  • 1 1/2 Teaspoon granulated sugar
  • 1/4 Pound (1 stick) cold, unsalted butter, cut into 1/2-inch pieces
  • 1/2 Cup cold water
  • 1/2 Cup ice
  • 2 Tablespoons cider vinegar
  • 1/2 Teaspoon kosher salt

For a double-crust pie

  • 2 1/2 Cups unbleached all-purpose flour
  • 1 Tablespoon granulated sugar
  • 1/2 Pound (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
  • 1 Cup cold water
  • 1 Cup ice
  • 1/4 Cup cider vinegar
  • 1 Teaspoon kosher salt

Directions

For a single-crust pie

Stir the flour, salt, and sugar together in a large bowl. Add the butter pieces and coat with the flour mixture using a bench scraper or spatula.

With a pastry blender, cut the butter into the flour mixture, working quickly until mostly pea-size pieces of butter remain (a few larger pieces are OK; be careful not to overblend).

Combine the water, cider vinegar, and ice in a large measuring cup or small bowl. Sprinkle 2 tablespoons of the ice water mixture over the flour mixture, and mix and cut it in with a bench scraper or spatula until it is fully incorporated. Add more of the ice water mixture, 1 to 2 tablespoons at a time, using the bench scraper or your hands (or both) to mix until the dough comes together in a ball, with some dry bits remaining. Squeeze and pinch with your fingertips to bring all the dough together, sprinkling dry bits with more small drops of the ice water mixture, if necessary, to combine.

Shape the dough into a flat disc, wrap in plastic, and refrigerate for at least 1 hour, preferably overnight, to give the crust time to mellow. If making the double-crust version, divide the dough in half before shaping each portion into flat discs.

Wrapped tightly, the dough can be refrigerated for 3 days or frozen for 1 month.

For a double-crust pie

Follow the same directions as above.

Nutritional Facts

Total Fat
130g
100%
Sugar
83g
92%
Saturated Fat
60g
100%
Cholesterol
187mg
62%
Carbohydrate, by difference
920g
100%
Protein
132g
100%
Vitamin A, RAE
1906µg
100%
Vitamin B-12
1µg
42%
Vitamin B-6
3mg
100%
Vitamin C, total ascorbic acid
17mg
23%
Vitamin K (phylloquinone)
21µg
23%
Calcium, Ca
1633mg
100%
Choline, total
95mg
22%
Copper, Cu
2mg
0%
Fiber, total dietary
40g
100%
Fluoride, F
2µg
0%
Folate, total
1996µg
100%
Iron, Fe
72mg
100%
Magnesium, Mg
365mg
100%
Manganese, Mn
8mg
100%
Niacin
79mg
100%
Pantothenic acid
6mg
100%
Phosphorus, P
1700mg
100%
Riboflavin
6mg
100%
Selenium, Se
332µg
100%
Sodium, Na
3290mg
100%
Thiamin
9mg
100%
Water
646g
24%
Zinc, Zn
12mg
100%

Butter Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Butter Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.