---
title: ":pie: All-Butter Pie Crust"
source: https://youtu.be/tJ1YdMtYDGU
servings: 1
total time: 2 hours 45 minutes
tags:
  - pastry-dough
  - ingredient
  - americas-test-kitchen
---

Grate @unsalted butter{2%Tbsp} on the large holes of a #box grater{} and place in the freezer to chill completely.

Cut the remaining chilled @unsalted butter{8%Tbsp} into 1/2-inch cubes and keep cold.

In a #food processor{}, pulse @all-purpose flour{3.75%oz}, @granulated sugar{1%Tbsp}, and @table salt{0.5%tsp} until combined, about 2 pulses. Add the cubed chilled butter and process until a smooth, homogeneous paste forms and begins to pull into a rough ball, about ~{30%seconds}.

Using your hands, carefully break the paste into 2-inch chunks and redistribute evenly around the food processor blade. Add the remaining @all-purpose flour{2.5%oz} and pulse until the mixture is broken into pieces no larger than 1 inch (most pieces will be much smaller), 4 to 5 pulses.

Transfer the mixture to a #medium bowl{}. Add the frozen grated butter and toss until the butter shreds are separated and coated with flour.

Drizzle @ice water{2%Tbsp} over the mixture and toss with a #rubber spatula{} until evenly moistened. Drizzle the remaining @ice water{2%Tbsp} over the mixture and toss again. Press the dough firmly with the spatula or your hands until it sticks together into a cohesive mass.

Transfer the dough to a sheet of #plastic wrap{}. Draw the edges of the plastic over the dough and press firmly on the sides and top to form a compact, fissure-free mass. Wrap tightly and flatten into a 5-inch disk. Gently tamp the edges of the disk all the way around on the counter to smooth the circumference and prevent cracking when rolled. Refrigerate for at least ~{2%hours} or up to ~{2%days}.

Let the chilled dough sit on the counter to soften slightly, about ~{10%minutes}, until it yields to firm pressure like softened butter.

Roll the dough out into a 12-inch circle on a well-floured counter, rolling from the center outward and rotating the dough frequently to prevent sticking. Loosen the dough from the counter to let it relax and contract before measuring.

Loosely roll the dough around a #rolling pin{} and unroll it onto a #9-inch pie plate{}, leaving at least 1-inch overhang around the edge. Ease the dough into the plate by gently lifting the edges with one hand while pressing it into the bottom and corners with your other hand without stretching.

Trim the overhang to 1/2 inch beyond the lip of the plate with #kitchen shears{}. Tuck the overhang under itself so the folded edge is flush with the edge of the plate. Crimp the dough evenly around the edge using your fingers, pinching the corners to sharp points for definition.

Refrigerate the dough-lined plate until firm, at least ~{30%minutes}.

Adjust the oven rack to the middle position and preheat the oven to 350°F (175°C). Line the chilled pie shell with aluminum foil and fill with pie weights. Bake until the edges are set and just beginning to turn golden, 25 to ~{30%minutes}.

Remove the foil and weights, rotate the plate, and bake until golden brown and crisp, 10 to ~{15%minutes} longer. If the crust begins to puff, pierce gently with the tip of a #paring knife{}.

Let the crust cool completely in the plate on a #wire rack{}, about ~{30%minutes}.