No-stress all-butter pie pastry
Prep Time:
15 minutes
Cook Time:
1 minute
Servings:
Ingredients
  • 8 ounces (about 1 3/4 cup) all-purpose flour such as gold medal, plus more for dusting
  • 1 tablespoon sugar
  • 1 1/2 teaspoon crystal diamond kosher salt (half as much if iodized)
  • 2 sticks cold unsalted butter cut into 1/2-inch cubes
  • 1/2 cup cold water
Directions
  1. Sift flour into a medium bowl. Whisk in sugar and salt. Toss butter cubes with flour. Roughly smash each cube flat — nothing more.
  2. Stir in water and knead briefly into a ball.
  3. Transfer to a floured work surface, sprinkle with flour, and roll into a 10-by-15 inch sheet, positioned vertically.
  4. Fold top edge down and bottom edge up to meet in the center.
  5. Fold left edge to meet right, as though closing a book.
  6. Fold top to meet bottom, forming a thick block. Cut the block in half.
  7. Dust with flour and roll one portion into a 13-inch round. Brush off excess flour, drape over a 9-inch pie plate.
  8. Trim to a 1 1/4 inch overhang; fold under to create a 3/4 inch border that rests on the rim of the plate. Wrap in plastic and chill 2 to 24 hours.
  9. Roll remaining dough into a 13-inch round, rest on a baking sheet, cover with plastic and chill 2 to 24 hours.
  10. Pastry is ready to be filled and baked, or it can be frozen for up to 3 months and thawed in a refrigerator.