NoFail Flaky All Butter Pie Crust Recipe Food Processor or Hand

Instructions:

1. Freeze the Ingredients: Ensure your cubed butter is frozen solid. Optionally, place the flour and mixing bowl/food processor bowl in the freezer for 10 minutes.
2. Combine Dry Ingredients: In the chilled bowl or food processor, pulse or whisk the flour, sugar, and salt to combine evenly.
3. Cut in the Butter: Add the frozen butter cubes to the dry mixture. If using a food processor, pulse 8–12 times. If mixing by hand, use a pastry blender until the mixture resembles coarse meal with varied chunks of butter visible. Stop when the butter pieces are the size of peas and small lentils.
4. Prepare the Water: Measure out the ice water, ensuring you remove the ice cubes before using.
5. Add the Water Gradually: Drizzle 4 tablespoons of the ice water over the mixture. Toss lightly with a fork. Continue adding the remaining water one tablespoon at a time, tossing gently until the mixture just begins to hold together when squeezed (it should look shaggy). Do not over-saturate.
6. Form the Disks: Turn the shaggy dough out onto a lightly floured surface. Gently gather the dough and divide it into two equal halves. Quickly shape each half into a flat disk (about 1 inch thick). Handle the dough minimally.
7. Initial Chill: Tightly wrap each disk in plastic wrap. Refrigerate for at least 30 minutes, which allows the gluten to relax and the butter to firm up completely.
8. Roll the Dough: Remove one disk from the fridge and let it sit at room temperature for 5–10 minutes. Lightly flour your work surface. Roll the disk outwards from the center, rotating it frequently, into a 12–13 inch circle (about 1/8 inch thick).
9. Transfer and Fit: Carefully transfer the dough circle into the pie dish. Gently fit it into the bottom and up the sides without stretching it.
10. Trim and Crimp: Trim the edges, leaving a 1-inch overhang. Fold the overhang under itself and crimp or flute the edges for sealing.
11. Final Chill: Pierce the bottom of the crust with a fork (docking). Place the prepared pie shell back into the refrigerator or freezer for at least 30 minutes before baking. This final chill is essential to prevent the dough from slumping.
12. Blind Baking (If Required): Preheat oven to 400°F (200°C). Line the chilled crust with parchment paper and fill generously with pie weights or dried beans. Bake for 15 minutes.
13. Finish Bake: Remove the weights and parchment paper. Bake for an additional 5–10 minutes until the bottom is pale golden and appears dry. The crust is now ready for your filling.