Whether single servings or slabs, bake any and every style of pie withour tried-and-true All-Butter Piecrust.
5 Ways with Piecrust
Perfecting Your Piecrust
The key to flakiness in the All-Butter Piecrust is minimal mixing once the butter has been cut in to keep tiny, whole pieces of butter that are evenly dispersed throughout the dough. As the butter in the dough melts in the oven, it gives off water, which turns to steam. The super-heated steam puffs up and separates the layers of dough. Cold ingredients and limited handling create the best crust, so it’s important to be methodical when getting your dough ready to bake.
Using a food processor to make piecrust is the most efficient method. It’s faster than making it by hand, and it keeps your ingredients colder, which results in a flakier crust. Once mixed, the dough will look crumbly, but it should be moist and hold together—but not be sticky—when squeezed.
Using a long rolling pin, roll the chilled dough from the center outward using firm (but not hard) and steady pressure. Avoid pressing down on the edges so they don’t become too thin. Give the dough a quarter turn, and roll again. Lightly flour underneath the dough as necessary to prevent sticking. If the dough becomes too soft or warm, refrigerate it for 5 to 10 minutes before working again. Repeat rolling and turning until the dough is wide enough to overhang the pie plate by 1 to 2 inches. For a 9-inch pie plate, roll the dough into a 12-inch circle.
To transfer the dough to the pie plate, place the pin about 2 inches from the top of the rolled-out dough. Fold the top edge of the dough over the rolling pin, and turn the pin once to loosely roll the dough around it. Lift the pin, and carefully move it to the middle of the plate and unfold the dough.
Let the dough fall into the plate as you unroll it off the pin. Gently lift the dough around the edges and let it drape all the way down the sides of the plate and into the bottom.
Gently press the dough into place. Avoid stretching the dough, as it will just shrink back during baking. Trim the excess dough to ½ to 1 inch past the edge of the plate, fold the edges under, and crimp as desired.
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