A butter pie crust is an easy thing to make. If you are in a pinch for time, there is nothing wrong with a store bought pie crust. When our kids were young, we grabbed our share of pre-made crusts. We have found, though that just making this butter pie crust the night before can be just as easy as getting in the car and running to the store.
So let’s make some pies with this butter pie crust!
- Pour water into a bowl with apple cider vinegar. Add 8 ice cubes and set aside.
- Whisk flour, sugar and salt in a bowl. Cut in butter using a pastry cutter. Continue to cut in the butter until it is the size of peas or smaller.
- Pour in ½ cup of the ice water mixture, into the flour. Using a plastic bench scraper or a stiff spatula, mix the water and flour together until there is no loose flour.
- Dump the dough out onto a lightly floured surface. Using a bench scraper, cut the dough in half and roll each into a roll into a smooth flat disk. Wrap each disk in double cling wrap and refrigerate overnight.
Instructions for blind baking crust for a filling:
- Allow crust to sit out for about 10 minutes. Using 2 sheets of parchment paper, dusted with a little flour, roll out one of the pie dough discs.
- Carefully peel back the parchment as you ease the crust into the pie pan. Press into pan and trim edges allowing about 1 inch to hang off. Using your fingers, crimp edges of pie crust. Create a higher than usual edge as it will shrink when you bake. Place crust in freezer for at least 30 minutes.
- Pre-heat oven to 350 F. Remove pie crust from freezer, and working quickly, place a sheet of foil into crust, and add pie weights. you can also use dry beans if you don’t have pie weights.
- Bake crust at 350 F for 45-50 minutes if you are going to bake the pie further, like a quiche. Otherwise, bake for 60-75 minutes.
- Remove pie crust from oven, and lift out the pie weights by lifting up the foil. Allow crust to completely cool before filling.