Blind-Baked All-Butter Pie Crust

Kate Itrich-Williams
Kate Itrich-Williams
November 19, 2021
This all-butter pie crust is works well for any kind of pie—sweet or savory. Blind-bake it in a two-stage bake with a hint of steam for even color and flaky layers. Notes: If you prefer, you can cut the butter into the flour using a food processor. Pulse until the butter forms black bean- to pea-sized pieces in the dough. Transfer to a bowl to mix in the water. Depending on your filling, you may want to increase or decrease the baking time in the second stage. For pies with uncooked fillings, bake until deeply browned, 25 to 30 minutes. For pies with baked fillings, bake the crust until lightly brown, 20 to 25 minutes.
Prep Time
Cook Time
Blind-Baked All-Butter Pie Crust
1.25 cups (175g)
all-purpose flour, plus more for the counter
1 tsp (3g)
Diamond Crystal kosher salt (for fine salt, use half as much by volume or the same weight)
8 Tbsp (113g)
unsalted butter, cut into 1/2-inch dice and chilled
4 to 6 Tbsp (60 to 90ml)
ice-cold water

1. Cut Butter into Flour

Whisk together the flour and salt in a large bowl. Add the butter and toss lightly to coat the butter pieces with flour. Use your fingers (see note) to rub and pinch the butter into the flour. The goal here is to have the butter in pieces no larger than a black bean, with some bits thoroughly incorporated into the flour. You shouldn’t see any dry bits of flour.
Cut Butter into Flour

2. Add Water

Drizzle in 4 tablespoons of the water. Use a rubber spatula to stir and smear the water into the dough, pressing the dough against the side of the bowl to work in the water. If you see dry, cumbly bits in the bottom of the bowl, add additional water, 1 tablespoon at a time. (I typically end up using between 5 and 6 tablespoons of water.) You’ll know you’ve mixed in enough water when you can pinch the dough together and it holds without crumbling.
Add Water

3. Form and Chill

Transfer the dough to a lightly floured counter and form into a disc. Wrap tightly in plastic and refrigerate for at least 1 hour or up to 2 days.
Form and Chill

4. Roll, Crimp, and Freeze

Return the dough to a lightly floured counter. Use a rolling pin to roll the dough into a round that is about 1/4 inch thick and is at least 1 inch wider than the edge of a 9-inch plate. Transfer to the pie plate and press into the bottom and sides of the pie plate. Do not stretch the dough in this step; let it slide into place. Trim off excess dough and crimp the edges as you’d like. Transfer to the freezer for 15 minutes.
Roll, Crimp, and Freeze

5. Preheat the Oven

Sous Vide Mode: Off
Steam: 20%
Temp: 425°F
Heat: Rear

6. Line Dough

Remove the dough from the freezer. Line with a double layer of heavy-duty aluminum foil, wrapping the foil around the crimped edge and pressing firmly into the bottom and sides of the dough. Fill to the very brim with pie weights, rice, beans, or sugar.
Line Dough

7. First Bake

Place the pie plate on a sheet pan. Transfer to the oven and bake until the crust has set but is still pale in color, about 30 minutes.
Sous Vide Mode: Off
Steam: 20%
Temp: 425°F
Heat: Rear
00:30 Timer

8. Remove Weights

Carefully remove the pie crust from the oven. Using the foil as handles, carefully remove the pie weights. Use a fork or knife to poke several holes in the bottom of the crust.

9. Adjust Oven Settings

Sous Vide Mode: Off
Steam: 20%
Temp: 350°F
Heat: Rear

10. Second Bake

Return the pie crust to the oven and bake until it has browned to your liking, 20 to 30 minutes (see note).
Sous Vide Mode: Off
Steam: 20%
Temp: 350°F
Heat: Rear
00:25 Timer

11. Cool

Transfer to a wire rack and let cool before using in your favorite pie recipe.
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