Q1: What is the real difference between an all-butter crust and one made with shortening or lard?

The main difference is flavor versus texture . Butter provides an unmatched, rich, complex, and savory flavor. Shortening and lard have a higher melting point and a different crystal structure, which makes them easier to work with and creates a crust that is exceptionally flaky and tender. This recipe, and many professional recipes, often use a combination to get the best of both worlds, but a pure, all-butter crust is prized by purists for its superior taste.

Q2: Why is my all-butter crust so difficult to roll out, and why does it tear?

An all-butter crust is more delicate than one made with shortening because butter has a lower melting point. If your dough is cracking and tearing, it is likely too cold . Let it sit at room temperature for just 5 to 10 minutes to soften slightly. If it becomes too soft and sticky, it is too warm . Simply place it back in the refrigerator for 15-20 minutes to firm up again.

Q3: What does the vinegar in a pie crust actually do?

A small amount of acid, like the apple cider vinegar in this recipe, is a classic baker's trick that helps to inhibit gluten development . This is what makes a pie crust tender and flaky , rather than tough and chewy.

Q4: Can I use this recipe to make a double-crust pie?

This recipe is portioned to make a generous single-crust pie . To make a standard 9-inch double-crust pie, you would want to double the entire recipe to ensure you have enough dough for both a bottom crust and a generous top crust or lattice.

Q5: What is the "two-stage" butter method, and why is it used here?

This is a fantastic professional technique for a crust that is both tender and flaky. By fully processing the first third of the butter into the flour, you are coating the flour particles with fat. This is a technique called sablage , and it's the secret to a short and tender crust. By then pulsing in the remaining two-thirds of the butter into larger, pea-sized pieces, you are creating the classic fat pockets that will produce steam and create beautiful, flaky layers .It’s the best of both worlds!

The Perfect All-Butter Pie Crust (For the Best Flavor!)

A classic recipe for a flaky, all-butter pie crust that is made quickly and easily in a food processor. The dough is made by pulsing cold, diced butter into a flour and sugar mixture, then bringing it together with ice water and a touch of vinegar, which helps to create a tender crust. The dough requires two chilling periods—once after mixing and again after being fitted into the pie plate—to ensure a flaky result when baked.

Author: Evelyn
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 1 hour 40 minutes (includes chilling time)
Yield: One 9-inch single crust 1x
Category: Pastry
Method: Food Processing, Chilling
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 3/4 cups all-purpose flour, plus more for dusting
1/2 teaspoon salt
2 tablespoons sugar
12 tablespoons (1 1/2 sticks) unsalted butter, diced and chilled
4 teaspoons apple cider vinegar or white vinegar
1/3 cup ice water

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Instructions

In a food processor, pulse the flour, salt, and sugar to combine.
Add about one-third of the chilled, diced butter and process until it is fully combined.
Add the remaining butter and pulse 5 or 6 more times, until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
Add the vinegar. While pulsing quickly, add 1/3 cup of ice water. Squeeze some of the dough between your fingers; if it is still crumbly, pulse in more ice water by the tablespoonful until it just holds its shape. Do not overwork the dough.
Turn the dough out onto a large piece of plastic wrap, press it into a thin round disk, and wrap tightly. Refrigerate for at least 1 hour.
On a lightly floured surface, roll out the chilled dough into an 11-to-12-inch round, about 1/8-inch thick.
Carefully transfer the dough to a 9-inch pie plate. Fold the edges under and crimp as desired.
Refrigerate the lined pie plate for at least 30 minutes before filling and baking according to your pie recipe.

Notes

The key to a flaky pie crust is using very cold ingredients (butter and ice water) and handling the dough as little as possible to prevent the butter from melting.
Chilling the dough after mixing and again after lining the pie pan is an essential step that allows the gluten to relax and the fat to firm up, resulting in a more tender and flaky crust.
This recipe makes enough dough for one 9-inch single crust pie.

Nutrition

Serving Size: 1/8 of crust
Calories: 220-260
Sugar: 2-3 g
Sodium: 150-200 mg
Fat: 14-18 g
Saturated Fat: 9-12 g
Trans Fat: 0 g
Carbohydrates: 20-25 g
Fiber: 1 g
Protein: 2-4 g
Cholesterol: 35-50 mg

Find it online: https://cookupjoy.com/butter-pie-crust/