Best-Ever All-Butter Pie Pastry
- Yield: 2, 9-inch pie crusts
- Hands On 15 mins
- Total Time 2 hrs
We are rather obsessed with this incredibly buttery, flaky pastry, from the Sister Pie cookbook, inspired by the Detroit cafe of the same name. Author and pie-baker extraordinaire Lisa Ludwinski's recipe makes pastry for 2 single- or 1 double-crusted or lattice-top pie.
unbleached all-purpose flour
(2 sticks) unsalted butter, preferably European-style high butterfat such as Plugra or Kerrygold, straight from the fridge**
- Put a few ice cubes in a 1-cup liquid measuring cup. Add cider vinegar and enough cold water to fill. In a large bowl, whisk together flour, sugar and kosher salt.
- Chop butter into half-inch cubes. Add to flour mixture and toss to coat. Using a pastry blender or your fingers, cut or rub butter into flour. Turn the bowl and toss the mixture occasionally so you don't miss any butter. The blender will clog occasionally; clean it out with your fingers or a butter knife. Stop when the largest chunks are pea-size and the rest of the mixture looks like canned Parmesan cheese.
- Fish out ice, then evenly drizzle 1/2 cup vinegar-water mixture over flour mixture. (You probably won't need the remainder, but save it in case your pastry is very dry.) Toss with a fork until you can't see pools of liquid. Switch to hands: Scoop up as much of the mixture as you can, then smoosh it back into the bowl. It's OK to be a bit aggressive. Pressure will bring the mixture into a cohesive mass more effectively than water. Rotate the bowl a quarter-turn and repeat, as if kneading. When the dry bits at the bottom are gone, stop.
- Transfer dough to a lightly floured surface and, if needed, knead a couple more times. Cut in half. Gently pat each portion into a 2-inch-thick disc and wrap in plastic wrap. Refrigerate at least 2 hours or, ideally, overnight before rolling. (You can freeze discs up to 1 year; thaw 1 full day in the refrigerator before using.)
- *A Note On Pie Dishes and Pastry Quantity At Sister Pie, Lisa makes all her pies in shallow aluminum pie tins. If your pie dish is more than 13/4 inches deep, we recommend multiplying this recipe by 1.5 so that you have plenty of pastry to work with, especially for the bottom crust.
- **Shopping Tip We were a little skeptical of using expensive European-style butter in this recipe, but Lisa is right -- it makes a world of difference in both the flavor and texture. This is definitely the most buttery tasting, flakiest all-butter crust we've tried. If you can afford the splurge, go for it.
(Best-Ever All-Butter Pie Pastry)sodium (mg) 161, Potassium (mg) 21, calcium (mg) 3, iron (mg) 1, sugar (g) 0, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, fiber (g) 1, pro. (g) 2, cal. (kcal) 173, vit. A (IU) 400, Fat, total (g) 11, vit. C (mg) 0, chol. (mg) 30, Thiamin (mg) 0, sat. fat (g) 7, Riboflavin (mg) 0, carb. (g) 15, Niacin (mg) 1, Monounsaturated fat (g) 0, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 0, Folate (µg) 36