All-Butter Pie Crust

also called pie dough · pie shell · double crust · shortcrust · pâte brisée · pate brisee

The table

2 1/2 cups(315 g)all-purpose flourwhisk the dry mixrub in the butter to pea-size piecessprinkle in, toss to a shaggy doughpress into two discs, chill 1 hourroll into two 12-in rounds
1 Tbs(12 g)granulated sugar
1 tsp(6 g)fine sea salt
1 cup(226 g; cut in 1/2-in cubes)cold unsalted butter
1/2 cup(120 mL)ice water
1 tsp(5 mL)cider vinegar
2 Tbs(16 g)flour for the board
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.7 things to get out.

1whisk the dry mix

2rub in the butter to pea-size pieces

goes in with what step 1 made

3sprinkle in, toss to a shaggy dough

goes in with what step 2 made

5roll into two 12-in rounds

goes in with what step 4 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 1 hrtwo waits that overlap count once
Needs you
none givenof the steps that give a time

4 of the 5 steps never say how long they take, so both numbers are floors. The recipe itself says 1 hr 20 min.

  1. whisk the dry mix

    not timedfrom the start

  2. rub in the butter to pea-size pieces

    not timedfrom the start

  3. sprinkle in, toss to a shaggy dough

    not timedfrom the start

  4. press into two discs, chill 1 hour

    1 hrwalk awayfrom the start

  5. roll into two 12-in rounds

    not timed1 hr in

Goes with

See how it is written
>> title: All-Butter Pie Crust
>> category: Pastry & Doughs
>> tags: pastry, pie, butter, dough, make-ahead
>> counters: Bakery, Diner, Meat and Three
>> aka: pie dough, pie shell, double crust, shortcrust, pâte brisée, pate brisee
>> pairs-with: french-vanilla-ice-cream
>> servings: 8
>> time: 1 hr 20 min
>> step.1: whisk the dry mix
>> step.2: rub in the butter to pea-size pieces
>> step.3: sprinkle in, toss to a shaggy dough
>> step.4: press into two discs, chill 1 hour
>> step.5: roll into two 12-in rounds

Whisk @all-purpose flour{2 1/2%cup}(315 g), @granulated sugar{1%Tbs}(12 g), and @fine sea salt{1%tsp}(6 g) together.

Rub @cold unsalted butter{1%cup}(226 g; cut in 1/2-in cubes) into @&(~1)dry mix{} until the biggest pieces are the size of peas.

Sprinkle @ice water{1/2%cup}(120 mL) and @cider vinegar{1%tsp}(5 mL) over @&(~1)buttered flour{} and toss to a shaggy dough.

Press @&(~1)shaggy dough{} into two discs, wrap, and ~chill{60%min}.

Roll @&(~1)chilled discs{} out on a board dusted with @flour for the board{2%Tbs}(16 g) into two 12-in rounds.