Easy All-Butter Pie Crust Made In A Stand Mixer
Learn how to make a flaky pie crust in a stand mixer with this easy recipe. This makes enough dough for a double crust pie. It rolls out beautifully, without cracking, and holds its shape in the oven.
Servings: 12
Calories: 202kcal
Equipment
- 6-quart KitchenAid Pro mixer or a 5 quart mixer
Ingredients
- 312 grams bleached all-purpose flour
- 15 mL granulated sugar
- 5 mL Diamond Crystal fine kosher salt
- 215 grams unsalted butter cut into cubes, very cold
- 100 mL water cold
Instructions
- In the bowl of a mixer fitted with the paddle attachment, combine the flour, sugar, and salt.
- Add the cold butter and mix it in to form a coarse crumble with thin sheets of butter.
- Add the water and stir it in on low until a shaggy dough forms.
- Divide the dough in two and transfer both pieces to your work surface. Shape each piece into a disk. Wrap both in plastic wrap and chill for 30 minutes to 1 hour before rolling out on a floured surface with a rolling pin.
Video
Notes
- This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!
- You can halve this recipe to make a single-crust pie. Or freeze half for later, wrapped tightly in two layers of plastic wrap, then stored in an airtight freezer bag.
- If the dough gets too warm at any point, put it in the fridge. Otherwise the crust will be greasy and less flaky. Keep the butter and the dough cold.
Nutrition
Calories: 202kcal | Carbohydrates: 21g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 196mg | Potassium: 31mg | Fiber: 1g | Sugar: 1g | Vitamin A: 360IU | Calcium: 7mg | Iron: 1mg
