Blind-Baked All-Butter Pie Crust

Name: Blind-Baked All-Butter Pie Crust
Prep time: 1 h 30 min
Cook time: 45 min
Total time: 2 h 15 min
Ingredients: 1.25 cups (175g) of all-purpose flour, plus more for the counter; 1 tsp (3g) of Diamond Crystal kosher salt (for fine salt, use half as much by volume or the same weight); 8 Tbsp (113g) of unsalted butter, cut into 1/2-inch dice and chilled; 4 to 6 Tbsp (60 to 90ml) of ice-cold water

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Prep Time: 90 minutes

Cook Time: 45 minutes

Total: 135 minutes

Author : Kate Itrich-Williams

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Ingredients

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1.25 cups (175 grams) of all-purpose flour, plus more for the counter1 tsp (3 grams) of Diamond Crystal kosher salt (for fine salt, use half as much by volume or the same weight)8 Tbsp (113 grams) of unsalted butter, cut into 1/2-inch dice and chilled4 to 6 Tbsp (60 to 90 milliliters) of ice-cold water

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Instructions

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Step 1

Whisk together the flour and salt in a large bowl. Add the butter and toss lightly to coat the butter pieces with flour. Use your fingers (see note) to rub and pinch the butter into the flour. The goal here is to have the butter in pieces no larger than a black bean, with some bits thoroughly incorporated into the flour. You shouldn’t see any dry bits of flour.

Step 2

Drizzle in 4 tablespoons of the water. Use a rubber spatula to stir and smear the water into the dough, pressing the dough against the side of the bowl to work in the water. If you see dry, cumbly bits in the bottom of the bowl, add additional water, 1 tablespoon at a time. (I typically end up using between 5 and 6 tablespoons of water.) You’ll know you’ve mixed in enough water when you can pinch the dough together and it holds without crumbling.

Step 3

Transfer the dough to a lightly floured counter and form into a disc. Wrap tightly in plastic and refrigerate for at least 1 hour or up to 2 days.

Step 4

Return the dough to a lightly floured counter. Use a rolling pin to roll the dough into a round that is about 1/4 inch thick and is at least 1 inch wider than the edge of a 9-inch plate. Transfer to the pie plate and press into the bottom and sides of the pie plate. Do not stretch the dough in this step; let it slide into place.Trim off excess dough and crimp the edges as you’d like. Transfer to the freezer for 15 minutes.

Step 5

Remove the dough from the freezer. Line with a double layer of heavy-duty aluminum foil, wrapping the foil around the crimped edge and pressing firmly into the bottom and sides of the dough. Fill to the very brim with pie weights, rice, beans, or sugar.

Step 6

Place the pie plate on a sheet pan. Transfer to the oven and bake until the crust has set but is still pale in color, about 30 minutes.

Step 7

Carefully remove the pie crust from the oven. Using the foil as handles, carefully remove the pie weights. Use a fork or knife to poke several holes in the bottom of the crust.

Step 8

Return the pie crust to the oven and bake until it has browned to your liking, 15 to 25 minutes (see note).

Step 9

Transfer to a wire rack and let cool before using in your favorite pie recipe.