How to Make a Perfect All-Butter Pie Crust [Video]
This isn't your granny's pie crust recipe—it's not intimidating, either.
We recently visited the apartment of Shauna Lott, the artistic baker of Denver-based The Long I Pie, to learn more about her passion for baking. Her creative pie recipes—The Nutcracker (spiced pear and marzipan pie), The Drunken Nut (bourbon chocolate pecan pie), and Too Piglet to Quit (apple, brie and prosciutto pie), just to name a few—are taking the city by storm.
Many people might be intimidated by making their own crust, but Lott says it really is alarmingly simple. So to help you lay a solid (…more like flaky) foundation for your own delicious pie this holiday season, Lott shared her "Not Your Granny's Pie" crust recipe with us in an exclusive video (below).
Here's how to make a delicious, flaky, all-butter pie crust.
2 ½ cups unbleached flour
1 tablespoon sugar
1 cup butter
1 teaspoon salt
¾ cup ice cold water
Mix all dry ingredients together in mixing bowl. Use pastry blender to cut the butter into your dry ingredients until butter is divided into marble-sized pieces. After butter is cut into mixture, add water slowly and mix with your hands until dough sticks together and can be formed into a ball. Chill in the refrigerator for 2 hours before rolling.
For a more buttery, flaky crust, Lott says to try baking your pies in a cast iron skillet. Plus, let’s be honest: It looks cooler.
This recipe makes two pie crusts. If the pie you choose to make only calls for one, save the other in the freezer for later.