This all butter crust is a life saver. It works for all pies, crostatas, quiche, fruit curd bars, empanadas, nutty cookies, homemade cheese crackers, pigs in blankets–and the list goes on. It’s easy to make, stores well, and can be frozen for up to 3 months. It saves me when I’m in a pinch and need to head to a picnic or dinner party with something delicious in hand.
This all butter crust can be made with white flour but I think adding a cup of whole wheat flour accentuates the buttery nuttiness.
Not only does it look golden when it comes out of the oven, it tastes golden too. So in any recipe where I refer to my all-butter crust, you now know where to find it!
All Butter Crust
Yields 2 crusts, one top, one bottom
1 1/2 cup all purpose flour
1 cup whole wheat flour
1 tbsp sugar
1 tsp salt
2 sticks of cold unsalted butter
10 tbsp ice water (or a little less or more, depending on how sticky your dough is)
Preheat oven the 400
Combine flour, salt and sugar in a large bowl. Cut cold butter into 1/2 chunks and add to the flour mixture. It’s important the the butter is cold. Using a pastry blender, cut the butter into the flour until butter is in pea size chunks.
Slowly add ice water one tablespoon at time. Mix gently with hands or a rubber spatula until dough starts to form. Slightly kneed and divide into two disks. Wrap in plastic wrap and let dough chill for at least an hour (but I like to rest mine overnight).
When rolling out the dough, be sure to flour the surface and rotate the dough while rolling. Once the dough is around 1/4 inch thick, roll onto the pin and fold onto the pie dish. Center and trim edges with sharp knife. Cut into 7 strips, each around an inch thick. Lay 4 on top of pie filling and lattice the rest between the bottom strips.
Brush the top crust with egg yolk mixed with cold water and sprinkle with turbinado sugar. Bake for the first 15 minutes at 400, then lower the temperature to 350 for 40 minutes, until top crust is golden brown.