Pie Crust all butter

Serves 2 whole pies
Prep time 20 minutes
Cook time 45 minutes
Total time 1 hours, 5 minutes
Allergy Wheat
Misc Child Friendly, Freezable, Gourmet, Pre-preparable, Serve Cold, Serve Hot
Occasion Barbecue, Birthday Party, Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving, Valentines day


  • 5 cups Organic Flour
  • 2 tablespoons Organic Coconut Sugar
  • 2 teaspoons Salt
  • 1lb Organic Butter (Grated and placed in the fridge/freezer for a bit)
  • 2 cups Very Cold Water


Step 1
Lots of folks have written about how to make pie crusts. Consider every word in this recipe borrowed begged or stolen outright in the interest of the common good. Good pie crust that is, dare I say it, Excellent Pie Crust. And here it is, the skinny and all-butter, organic as possible pie crust:

Step one: Plan to make your pie crust. Yes, I said it, step one is deciding to make a crust. You can do this thing. But first, vow to yourself and the stars above right now that you will do everything in your power to keep this crust as cold as possible until you put it into the oven. Spontaneous bursts of whisking all the ingredients into the freezer or refrigerator are encouraged at first. It won't take long for you to get the hang of your system, but keeping this all very cold is of the utmost importance.

Start by procuring at least a pound of organic butter. When you get home put it in the freezer, this is an important step. Get some flour, I like to use organic flour, you can even mix types of flour for a more interesting flavor. You'll need salt. And don't forget the sweetener. I use organic coconut sugar. And a little while before you get down to business, put 2 cups of water in the freezer to get really cold.
Organic flour, organic coconut sugar, fancy salt...thats all there is!
Step 2
Step Two: Remember that butter you put in the fridge? Is it good and frozen? Now get out your favorite grating gadget and get at that stuff. Yes, grate the butter with any style of cheese grater that you may have on hand. It can be done, and its easy!
The butter will definitely benefit from a little time in the freezer after grating!
Step 3
Step Three: Simply stir the butter into the flour mixture. You can use a pastry knife if you feel the need, or if like me, you miss it.

I love my old pastry knife.

The grating of the butter basically eliminates the need for any cutting in. My goal is visible chunks of butter. More butter that you can see directly translates into a flaky crust.
Step 4
Step Four: Add the water. Add half of it to begin with and then stir it all together, being careful to scrape down the sides. The idea here is to use as little water as possible, but to achieve the perfect amount of clump. Keep adding water until most of the dough is together, probably another half cup, but its ok to add some water after you turn out the clump.

As the dough comes together, turn it out onto a lightly floured surface. Knead it by pressing your plams down and squeezing out the clump. Then pick up the far edge of the dough and fold in back down onto the closer edge. As you knead forward, turn your hands to the left and continue the lift and fold. This causes your kneading motion to mix together all of the ingredients and will swirl up into a ball. Soon you will have a clump that sticks together but is not too wet.

Notice the visible chunks of butter. Also, during this process it is perfectly acceptable to just put everything into the freezer
The Proper Clump
Step 5
Step five: I like to cut the dough into fourths and use each fourth for one round of pie dough. This recipe makes two double crust or four single crust pies. Please note, you must now let the dough rest for at least an hour. This is important. One hour minimum, but up to four days if you like to push the edge of the envelope!

It pays off to make a large batch because this stuff is easily frozen and will keep for days in the fridge.




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