Ingredients

8 oz. (1 cup) cold Cremerie Classique European Style unsalted butter

2 cups all-purpose unbleached flour

1/4 cup sugar

1/4 teaspoon salt

1/4 cup very cold water

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All Butter Pie Crust

Yields two 12-inch rounds for one 9-inch crust pie.

• Put your rolling pin in the freezer. If you use a slab or plastic rolling sheet, put that in the freezer, too.
• Cut the butter into ½-inch cubes.
• Combine the flour, sugar, and salt in your stand mixer bowl, or a large bowl if mixing by hand.
• Add the butter cubes and run the mixer on low. If mixing by hand use a pastry cutter or two knives to mix.
• Mix until crumbly so the larger pieces of butter are about the size of a pea. Do not over mix — the butter should remain firm and cold. (If the butter in the dough softens, put the bowl in the refrigerator for 15 minutes to firm it up before the next step.)
• Turn mixer on low or toss with a fork by hand and sprinkle the very cold water evenly over the flour and butter.
• Work the dough until it draws together.
• Form the dough into a ball, wrap with plastic wrap, and place in the refrigerator for 15-30 minutes.

Take your rolling pin and rolling surface from the freezer. Sprinkle a little flour on the rolling surface and rub some flour on the rolling pin. Take your pie crust dough out of the refrigerator. Split into two balls (use one for the top crust, or make two bottom crusts). Place one ball on the floured board and flatten it into a round with your hand. Roll out to half the desired size. Flip it over, adding a little flour to the board and top of dough, and roll out to the full size. Flip half the pie crust over itself, transfer crust to your pie pan, and flip it back. Mold to the pan's sides. Roll out the second ball for the top crust.

This recipe makes a pie crust that is very flakey and with the luscious flavor of butter.

Baking (fruit filling)

Heat oven to 400° F. Put the pie on a baking sheet and bake for 15 minutes, then reduce the temperature to 350° F. Continue baking another 50 to 60 minutes, until the crust is golden and the filling juices are thick, glossy, and slow.

Let cool at least three hours before serving.

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