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
4351
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.

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.

Nutritional Facts

Total Fat
281g
100%
Sugar
21g
N/A
Saturated Fat
176g
100%
Cholesterol
731mg
100%
Protein
55g
100%
Carbs
401g
100%
Vitamin A
2327µg
100%
Vitamin B12
0.6µg
9.6%
Vitamin B6
0.2mg
11.5%
Vitamin D
5µg
1%
Vitamin E
9mg
45%
Vitamin K
25µg
32%
Calcium
186mg
19%
Fiber
14g
54%
Folate (food)
155µg
N/A
Folate equivalent (total)
1465µg
100%
Folic acid
770µg
N/A
Iron
23mg
100%
Magnesium
128mg
32%
Monounsaturated
72g
N/A
Niacin (B3)
30mg
100%
Phosphorus
629mg
90%
Polyunsaturated
12g
N/A
Potassium
683mg
20%
Riboflavin (B2)
3mg
100%
Sodium
2903mg
100%
Sugars, added
19g
N/A
Thiamin (B1)
4mg
100%
Trans
11g
N/A
Zinc
4mg
26%