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No-Stress All-Butter Pastry Crust Recipe

This no-fuss, all-butter pastry crust recipe creates a tender, flaky crust that is smooth, easy to shape, and perfect for desserts.
The dough is strong yet supple, making it simple to roll out and freeze for later, ensuring you’re always prepared for your favorite pie or tart.
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Active Time 20 minutes
Course Dessert
Cuisine American
Servings 2 9-inch pie crusts

Ingredients
  

  • 1 ¾ cups plus 1 tablespoon 8 ounces all-purpose flour, plus more for dusting
  • 1 tablespoon sugar
  • 1 ½ teaspoons kosher salt
  • 2 sticks 8 ounces cold unsalted butter, cut into ½-inch cubes
  • ½ cup cold water

Gluten-Free Variation. Replace the all-purpose flour with:

  • ¾ cup white rice flour 4 ounces
  • ½ cup cornstarch 2 ounces
  • ⅓ cup tapioca flour 1 ½ ounces
  • ¼ cup coconut flour 1 ounce
  • ½ teaspoon xanthan gum
  • Use cornstarch for dusting as needed.

Instructions
 

  • Prepare the Dough: In a medium mixing bowl, combine the flour, sugar, and salt. Toss the butter cubes with the dry ingredients to coat, then lightly press each cube to flatten. Gradually add the cold water and mix until the dough comes together in a cohesive ball. Avoid overmixing.
  • Chill the Dough: Divide the dough in half and shape each portion into a thick rectangle. Wrap each in plastic and refrigerate for at least 2 hours or overnight. For longer storage, freeze for up to 3 months.
  • Roll Out the Dough: On a generously floured surface, roll out one portion of dough into a 14-inch round. Drape it over a 9-inch pie dish, ensuring it sits flush with the edges. Trim any excess dough, leaving about 1 ¼ inches of overhang. Fold and crimp the edges for a decorative finish.
  • Blind Bake the Crust: Preheat the oven to 350°F and position the rack in the lower-middle position. Line the chilled crust with foil and fill it with white sugar (or your preferred weights). Bake for 1 hour until golden brown. Carefully remove the foil and weights, then let the crust cool completely.
  • Use or Store: Use with pie filling immediately or wrap in plastic and store at room temperature for up to 24 hours.

Notes

  • For warm environments (above 73°F), chill your rolling pin, countertop, and pie dish to prevent the butter from melting.
  • Gluten-free dough may crack while rolling but can be pieced together in the dish.
Keyword Dessert crust recipe, dessert recipes, easy pastry crust, flaky pie dough recipe, gluten-free pie crust recipe, homemade butter crust
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