Chef Jeremy's More Butter Pie Crust
Makes 2 pie crusts
Use this versatile all-butter crust for just about anything: from fruit galettes to pies, or even savory treats like quiche.
1 pound cold butter
1½ pounds all purpose flour
1½ teaspoons kosher salt
1½ teaspoons cane sugar
¾ cup ice-cold water
Pastry weight/dried beans
• Cut the butter into ½ inch cubes.
• In a large mixing bowl, use your fingers like a claw to stir together the all purpose flour, salt, and sugar until combined. Add the butter. Press and rub between your fingertips until no large clumps of butter remain and it begins to hold together when pressed.
• Use a rubber spatula to slowly incorporate just enough ice water (no ice!) to bring the dough together (I normally use all but around 1 tablespoon of ice water). You’ll know it’s done when there’s only a tiny bit of flour crumbles at the bottom of the mixing bowl and you can form it into a ball.
• Divide the dough into 2 equal portions. Form into two disks, then wrap them in plastic wrap and set in your fridge to chill for at least one hour, or up to 3 days.