All-Butter Pie Crust Melissa Clark New York Times Cookbook Yield: All-Butter Pie Crust Ingredients 1 ¼ cups all-purpose flour ¼ tsp. fine sea salt 10 Tbsp. unsalted butter, cold and cut into cubes 2 to 4 Tbsp. ice water, as needed In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Slowly add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist, but not wet. Turn dough out onto a lightly floured surface and gather into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days. Blind Baking To roll out the dough, put it on a lightly floured surface and using a floured rolling pin, roll it away from you, rotating the dough so as to make it uniformly thin. Continue until you have a 12-inch circle. Roll it up onto the pin and unfurl it into a 9-inch pie pan. Crimp the edges, prick it all over with a fork and chill it for 30 minutes. To blind bake it, line the dough with parchment paper or foil. Fill the parchment or foil with pie weights, uncooked rice or dried beans. Transfer to a 425o oven. Bake the crust until it firms up, about 15 minutes. Remove the parchment or foil and weights, and return the crust to the oven to brown slightly. Bake it 5 to 7 minutes more, until pale golden brown. Let it cool on a rack before filling. Blind bakiing can be done up to 24 hours before filling; cover the crust loosely with a dish towel and and store it at room temperature. Note: For the best results, use a high-fat, European-style unsalted butter like Plugra.

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