Homemade Butter Pie Crust

This Homemade Butter Pie Crust is flaky, buttery and tastes good enough to eat without any filling!

1 1/4 cups all-purpose flour

1/2 tsp. sugar

1/4 tsp. salt

1/2 cup butter, cold and diced

1/4 cup ice water, or less

Start with very cold butter, put it in the freeze for 10 minutes. Dice it with a knife into cubes about 1/3 inch across.

In a large bowl, combine flour, sugar and salt. Using a pastry blender or fork, cut in butter until it resembles coarse crumbs. Add the ice water a tablespoon at a time and mix quickly and gently.

Add just enough water to allow the dough to form into a loose ball.

Flatten the dough into disks, wrap tightly in plastic wrap and refrigerate at least 2 hours or overnight.

Roll the dough out to desired size (12-13 inches for a 9 inch pie) on a floured surface with a floured rolling pin.

Turn it frequently to maintain it’s shape and prevent sticking. Gently roll it over the rolling pin and transfer to your pie pan.

Press the dough evenly into the bottom and sides of the pie plate. Trim dough to a 1-inch overhang using kitchen shears, fold under and seal to form a rim, then crimp the rim with fingertips and knuckle.

Using a fork, poke holes at the bottom of pie crust. Wrap with plastic wrap and set in the refrigerator or freezer.

The dough must be well chilled before baking. Add some aluminum foil or parchment paper onto the dough, then weigh it down with rice, dried beans or pie weights.

Bake in a preheated oven at 375 degrees for 23-30 minutes or until golden brown, then remove foil or parchment.

You can brush the entire shell with egg wash and bake a little longer-the egg wash helps the filling from making the crust soggy.

Cool completely and set aside.

If using a pie filling recipe that needs baked, bake according to that particular recipe.

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