Page 91 - Pie Squared

ROLLING PIN CRUSTS

ALL-BUTTER CRUST

For a Double- or a Single-Crust Slab Pie

This is my hands-down favorite crust. It is easy to handle, freezes
beautifully, crimps like a dream. The edges and top crusts lift up all

flaky and appealing and the bottom crust browns into a sturdy,
buttery base. Learning to make one great crust is an indispensable
life skill. Memorize the ingredient list and you’ll be ready if you

stumble across a berry patch or have a bit of leftover stew, as this
crust shape shifts from sweet to savory easily, the butter is flavor-
forward, and the flake and crisp finish extra special. (See here to
make the dough by hand or in a stand mixer.)

FOR A DOUBLE CRUST

2½ cups plus 2 tablespoons (325 g) all-purpose flour
16 tablespoons (225 g) unsalted butter, cubed and frozen for 20 minutes

¼ teaspoon kosher salt

½ cup (120 ml) ice water

FOR A SINGLE CRUST

1⅓ cups (160 g) all-purpose flour

8 tablespoons (113 g) unsalted butter, cubed and frozen for 20 minutes

⅛ teaspoon kosher salt

¼ cup (60 ml) ice water