All-Butter Piecrust
Serves: 1 (9-inch) crust
  • 1¼ cups all-purpose flour
  • 1 tablespoon sugar
  • ¼ teaspoon kosher salt
  • ½ cup cold unsalted butter, cubed
  • 4 to 6 tablespoons ice water
  • 1 large egg, lightly beaten
  1. In a large bowl, whisk together flour, sugar, and salt. Using a pastry blender or 2 forks, cut in cold butter until mixture is crumbly. Using a fork, stir in 4 tablespoons ice water until a shaggy dough forms; add up to remaining 2 tablespoons ice water, 1 tablespoon at a time, if necessary.
  2. Turn out dough onto a lightly floured surface, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
  3. Preheat oven to 400°.
  4. Let dough stand at room temperature until slightly softened, about 10 minutes. On a lightly floured surface, roll dough into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Fold edges under, and crimp as desired. Freeze for 20 minutes.
  5. Brush edges of dough with egg. Place pan on a rimmed baking sheet. Top with a piece of parchment paper, letting ends extend over edges of plate. Add pie weights.
  6. Bake until golden brown, about 25 minutes. Carefully remove paper and weights. Let cool completely.
Recipe by Paula Deen Magazine at