细Cooking

屈服：Yields two 12-inch rounds, enough for one 9-inch double-crust pie.

An all-butter dough and a light touch give you the flakiest crust that’s perfectly balanced with its filling.

想要更多派吗？观看视频演示how to crimp pie crust,如何制作装饰性的外壳，和how to make three classic Thanksgiving pies:单壳南瓜和山核桃派，和双层苹果派.

Browse our感恩节晚餐指南for hundreds more recipes for turkey, sides, and pies.

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准备

Cut the butter into 1/2-inch cubes. Dump the flour, sugar, and salt into the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, if mixing the dough by hand). Mix for a second or two to blend the dry ingredients. Add the butter and then, running the mixer on low (or by hand with two knives or a pastry cutter), work the mixture until it’s crumbly and the largest pieces of butter are no bigger than a pea (about 1/4 inch).
黄油应该保持冷且坚固。要测试它，请拿起一些黄油，然后在双手的拇指和fort子之间捏住，以形成一个小立方体。如果黄油像立方体一样凝聚在一起并且手指不油腻，那么黄油仍然足够冷。如果您的手指看起来很油腻，请将碗放入冰箱中15分钟，以使黄油固定，然后再加水。
当搅拌机打开低位时（或者用手混合，用叉子扔掉），将冷水均匀地撒在面粉和黄油上。将面团工作直到将其拉在一起作为蓬松的质量。

Cut the dough in half and pat each piece into a thick flattened ball (see photos). Lightly flour your work surface and tap one of the dough balls down with four or five taps of the rolling pan. Begin rolling from the center of your dough outward. Stop the pressure 1/4 inch from the edge of the dough. Lift the dough and turn by a quarter and repeat the rolling until the dough is at least 12 inches in diameter. Be sure to re-flour the work surface if your dough is sticking.

这可能不奇怪，但不要冷却面团。将其塑造成两个磁盘并开始滚动；馅饼组装后，您可以冷却面团。这种方法是非常规的，但作者卡罗琳·威尔（Carolyn Weil）说，最终您会获得最温柔的结果，因为您不必用一块冷藏，硬面团来挣扎。
使用锅盖或纸板圆作为模板，修剪面团以形成12英寸的圆圈（这应该为您提供1-1/2英寸的边距，围绕9英寸的派锅）。将面团一半折叠，将双手的手指在面团下方滑动，然后轻轻提起并将其转移到馅饼锅中。展开并将面团放到馅饼锅的底部，而无需拉伸。
Roll out the other dough ball and cut a second 12-inch round to be used as the top crust.

（16个评分） Read Reviews

Maya3| 11/26/2021

I’ve been making this crust since it first appeared in 2003. This time I made it and yes, much too much butter to flour and I had to add more flour. Went back to the original recipe and it called for 11.5 oz flour rather than the 9 oz here with all other amounts the same. Is the new amount intentional or and error?
Julgoodell| 11/26/2019

I made this recipe many years ago and this has become my standard pie crust. It is delicious and makes it a struggle decide which is more delicious the pie or the crust. Thanks Fine Cooking!!
fortkcook| 06/15/2015

I guess there is such a thing as too buttery...My usual crust ratio is 6 oz fat to 9 oz flour, using 4 oz butter and 2 oz shortening or lard. This crust was easy enough to handle but the final result was so tender (as opposed to flaky) and buttery it seemed more like a cobbler or a pressed shortbread crust and the butter flavor overwhelmed the fruit. Maybe the disappointing texture had something to do with the fact that I'm baking at a moderately high altitude, but I think I'll stick to my tried and true formula.
user-3049498| 11/27/2013

My Mr is super picky about pie crusts and he pronounced this one was exceptional! I'll be using this one from here on out. Thanks so much!