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Chef Jeremy's More Butter Pie Crust

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 
  • 1 ½ pounds all purpose flour 
  • 1½ teaspoons kosher salt
  • 1½ teaspoons cane sugar
  • ¾ cup ice-cold water 
  • Pastry weight/dried beans
  • Egg white 

    1. Cut the butter into ½ inch cubes. 
    2. 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.  
    3. 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. 
    4. 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. 

      For Pie: 

      1. Roll out the dough on a flour-dusted surface. Use as a double pie crust or two single pie crusts. 
      2. Transfer to your pie tin and “dock,” or poke a few times with a fork. Return to your refrigerator to chill once more while you preheat your oven to 350F (you can skip this step, but it prevents shrinking). 
      3. Line the crust with foil and fill with pie weights/dried beans. Bake until light blond and set, about 15-20 minutes. 
      4. Remove from the oven, discard the weights, and immediately brush with egg white to seal any docking holes. 
      5. Fill with your desired filling and bake according to the filling recipe. 
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