Recipe Archives->Pies->Pie Crust 55

All-Butter Pie Crust (With Variations)
Yield: One 9-inch single pie crust. 
                                                                                
1 1/4 cups all-purpose flour
1/4 teaspoon salt
10 tablespoons unsalted butter, preferably a high-fat, European-style butter
  like Plugra, chilled and cut into 1/2-inch pieces
2 to 5 tablespoons ice water

In a food processor, briefly pulse together the flour and salt. Add
butter and pulse until mixture forms chickpea-size pieces (3 to 5
one-second pulses). Add ice water 1 tablespoon at a time, and pulse
until mixture is just moist enough to hold together.

Form dough into a ball, wrap with plastic and flatten into a disk.
Refrigerate at least 1 hour before rolling out and baking.  

Recipe can be doubled for a double crust; divide dough into two
balls and form two disks before chilling.

Variations: You can experiment with textures and flavors by
substituting 3 to 4 tablespoons shortening, lard, beef suet, duck
fat or an unsweetened nut butter, such as hazelnut butter, almond
butter or mixed nut butter, for 3 to 4 tablespoons regular butter.
All should be well chilled before using.

Cheddar Crust: Pulse together 1 1/4 cups flour with 3/4 teaspoon
salt. Add 3/4 cup grated sharp cheddar; pulse until mixture forms
coarse crumbs. Add 8 tablespoons chilled, cubed butter and proceed
according to the directions for All-Butter Pie Crust.

Prebaked Crust: Preheat oven to 375 degrees. On a lightly floured
surface, roll out pie crust to a 12-inch circle. Transfer crust to
a 9-inch pie plate. Fold over any excess dough, then crimp edges.
Prick crust all over with a fork. If you have time, freeze crust
for 15 to 30 minutes; otherwise skip this step. Cover pie with
aluminum foil and fill with pie weights.

Bake for 15 minutes; remove foil and weights and bake until pale
golden, 5 to 7 minutes more. Cool on rack until needed.

Printable version: pie-crust55.txt.